I love desserts. In fact, I love them so much that I was obsessed with them. Every night after my meal, I would want something sweet, so I turned to a sugary treat. It was still vegan, but it wasn’t doing anything good for me. Since my transition to a fully whole food, plant-based diet, I have looked for recipes to satisfy my sweet tooth, but still keep me on my WFPB journey. THIS is that recipe folks! I made these and had them in my freezer for a week. After dinner, I could simply go grab one and be completely and totally satisfied, without the guilt. They take a little bit of time to make…and that is the hardest part…being patient. You got this!

 

No Bake, No Sugar, Cashew Creamies!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Phase: 3
Serves: 12 cups
Ingredients
  • 1 cup raw cashews
  • 4 medjool dates (or any soft dates you prefer, pitted)
  • ¼ teaspoon sea salt
  • 2 cups raw cashews (soaked in 4 cups warm water for 2 hours, then strained, water discarded)
  • 1 small zucchini (peeled and diced, about 1 cup)
  • ½ cup maple syrup (amount can be adjusted based on your personal preference)
  • 2 tablespoons unsweetened flake coconut
Method
  1. Line each compartment of your cupcake/muffin tray with parchment paper. They will serve as tabs to help you remove the cakes from the pan later on. (see picture below to see what this looks like)
  2. Add 1 cup of unsoaked raw cashews (from the crust ingredients) into a high-speed blender or food processor and pulse until they form a grainy powder. Remove and transfer to a bowl.
  3. Add dates and salt into the blender and pulse until they form a sticky ball of date paste.
  4. Add back about half of the grainy cashew powder (about ½ cup) and pulse with the date paste until it forms into a sticky crumble. Then add the rest of your cashew powder and place the mixture into a bowl.
  5. Gently press and form your new mixture into a dough ball and place a heaping teaspoon of dough into each cupcake/muffin tray to make your crust. Flatten it evenly to cover the entire base of each section. Set the tray aside.
  6. Add all the filling ingredients (raw cashews, small zucchini, maple syrup, flake coconut) to a blender and blend until combined and very smooth. Add on heaping tablespoon of filling into each muffin tray compartment and smooth out the top with a spoon or spatula.
  7. Freeze your creation for 1-2 hours until they are hard to the touch. When you are ready to eat one, they will only take a few minutes to thaw, so keep an eye on them and use your parchment paper tabs to remove them from your pan. Enjoy!
Notes
Drizzle some chocolate, rasperry infused balsamic vinegar on top. Not sure where to get it? Check out Bema and Pa's. (http://bemaandpas.com/)
Cedric Torres

Cedric Torres

Healthy College Student at Stride To Healthy
Cedric is a student at The University of South Florida currently pursuing a Bachelor of Science degree in Cell & Molecular Biology. Upon gradutation, he will be pursuing a career in scientific research with interests in human nutrition and microbiology. He also runs, shoots hoops, and is a proud vegan cook!
Cedric Torres

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