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Cherry coconut cups

4th July 2018 by bos.kitchen Leave a Comment

cherry coconut breakfast cupsIt’s officially summertime! My favourite time of year, not only for the extra sunshine, but the seasonal produce. Cherry season is always one I look forward to. Although the birds got to most of them on my tree, there’s still an overflow of juicy cherries at my local market and I’m enjoying them on the regular.

cherry coconut cups

I can’t get enough of them and I’m sneaking them into breakfast and desserts at any opportunity. Enter these no fuss, super speedy cherry coconut cups that are the most delicious summery snack.

A chocolatey coconut crust is filled with a big dollop of Provamel Soya with Coconut alternative to yogurt Free From Sugars and topped with a little dark chocolate and fresh cherries. There’s something utterly irresistible about cherries, coconut and chocolate together. A perfect summery combination, don’t you think?

cherry coconut cups

These little cups are low in sugar and full of wholesome ingredients so you can eat them for breakfast, but they’re subtly sweet enough to enjoy after dinner. The ideal emergency fridge snack for lazy summer evenings. They come together in less than 20 minutes and you can prep a batch ahead for the week, filling them just before serving.

Provamel Soya with Coconut alternative to yogurt Free From Sugars is organic (yay!) and low in saturated fat. I just love the flavour of it! Coconut is always a win for me in any form (certified coconut lover over here) but this has such a smooth creamy texture, it works perfectly with juicy cherries and it’s so much easier than whipping up coconut cream. In the summertime, all I want is something quick and tasty, the less time in the kitchen the better.

You can also make these raw if you prefer, just pop the crust into the freezer for 2-4 hours, until firm. I prefer to bake them for this recipe though, as I love nothing more than something smooth and creamy with a little crunch!

I’d love to hear if you try this recipe! Please leave me a comment below, rate it, or take a snap and post it on Instagram tagging me @bos.kitchen. Nothing makes me happier than seeing your recreations!

Happy cherry season, friends! xoxoxo

*This post is sponsored by Provamel, but all opinions are my own

cherry coconut cups vegan

Cherry coconut cups
 
Save Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Bo's Kitchen
Serves: 10-12 cups
Ingredients
Crust
  • 2 cups oats
  • ½ cup buckwheat
  • 1 cup shredded coconut
  • 3 tbsp cacao/cocoa powder
  • ¼ cup water
  • 3 tbsp coconut oil, melted
  • 1 cup medjool dates, pitted
  • 1 chia egg (1 tbsp chia mixed with 3 tbsp water)
  • ½ tsp cinnamon
Filling
  • 1 pot Provamel Soya with Coconut alternative to yogurt Free From Sugars
  • 1 cup cherries
  • ¼ cup dark chocolate, chopped
Instructions
  1. Preheat oven to 180•c. Unless you have a silicon cupcake mould, grease a regular cupcake tin with a little coconut oil.
  2. Prepare cups by adding all crust ingredients to a food processor, pulsing until combined. The mixture should stick together easily in your fingers. If not, add a tbsp of water at a time and pulse again.
  3. Press the crust into prepared cupcake tin to form the cups. Bake in the oven for 15 mins. Remove from the oven and allow to cool fully.
  4. When ready to serve, fill with a generous dollop of Zero Sugar Big Pot with Coconut. Top with fresh cherries and a little dark chocolate.
3.5.3226

 

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Filed Under: Cakes/tarts, Sweets Tagged With: breakfast, cherry, chocolate, coconut, cups, dessert, easy recipe, vegan, yoghurt

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

#healthysnack #granola #granolabowl #cereal #cerealbowl #breakfastrecipe #healthybreakfast #veganbreakfast #glutenfree #plantbasedbreakfast #granolarecipe #breakfastbowl #veganbowls #dairyfree #breakfasttime #eatvegan #veganfood
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