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A long tray decorated with Cashew Cream Raspberry Cups

Cashew Cream Raspberry Cups

These Cashew Cream Raspberry Cups are deliciously creamy in every bite with a slight crunch. Its vegan along with being kid friendly and a crowd pleaser. They are beautiful to present and satisfying to the taste buds.
Course Dessert
Cuisine American
Keyword cashew cream cups, cashew cream dessert, Raspberry cups
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 137kcal
Author Gunjan


For the cups

  • 1 cup whole wheat flour
  • 1 tbsp vanilla powder
  • 1/2 tsp salt
  • 1 large banana (mashed)
  • 1/4 cup chopped raspberries (fresh)
  • 1 tbsp olive oil

For the cashew cream

  • 1 cup raw cashew nuts
  • 1 tbsp vanilla powder
  • 1/4 cup fresh raspberries
  • 2 tbsp brown sugar
  • 1/2 cup cashew milk

To garnish

  • 1/4 cup grated/shaved dark chocolate


  • Preheat oven at 400 degree Fahrenheit and prepare a muffin tray by greasing it well.
  • In a large mixing bowl combine all the ingredients for the cups in the same order as mentioned.
  • With your hands form soft dough. The dough will be slightly sticky but firm and will nicely stick together.
  • Divide the dough into 12 equal parts and roll each part on a greased surface to small round shape. Place the flat round dough in the muffin cups and shape it gently. Place the tray in the middle rack of the oven and bake for 12-15 minutes.
  • In the meanwhile blend the cashew cream ingredients in the blender until smooth and creamy.
  • Take out the tray from the oven (do not overcook or else the cups will become extremely crispy). Let it cool a little but not too cool. Just before the muffins come to room temperature fill them with raspberry cashew cream.
  • Top the cups with fresh raspberries and garnish with grated/shaved dark chocolate and serve.


  • For a softer texture of the cups fill them with the raspberry cashew cream just before they come to room temperature. If you desire a crispier base let the cups cool completely to room temperature and fill the cups just before serving.
  • Do not over bake the cups. The cups have a subtle sweet taste and hint of tangy flavor because of raspberries. Overall this dessert in not too sweet and is on a milder side.


Calories: 137kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg