Raw Golden Milk Latte Cream Cups, Vegan+ Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, raw, healthy
Prep time: 
Total time: 
Serves: 20
 
Ingredients
crust
  • ¾ cup rolled oats
  • ¼ cup dates (soaked in hot water for 30 minutes if not soft)
  • ¼ cup shredded coconut
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • pinch of salt
golden milk cream layer
  • 1 can full fat coconut milk, refrigerated overnight
  • 1 cup raw cashews, soaked in water at least 4 hours
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 tablespoon ground turmeric
  • 1 tsp cinnamon
  • ¼ teaspoon salt
drizzle
Instructions
  1. Line 2 mini muffin trays with baking cups.
  2. To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add all other crust ingredients and pulse until a mostly smooth texture is formed. Scoop slightly less than a tablespoon into each baking cup and use your fingers to press it firmly into the bottom of the cups.
  3. To prepare the golden milk cream layer, drain the cashews and place them in the blender.
  4. Open the can of coconut milk and scoop the cream (it should have separated in the refrigerator) into the blender. Add 2 tablespoons of the remaining coconut liquid and discard the rest (or save it for a smoothie!).
  5. Add all the remaining ingredients and blend until smooth (you'll have to scrape the sides down a few times. Use a spoon to fill the baking cups with the golden milk cream. Place the tray in the refrigerator to set (1-2 hours).
  6. When the cups have firmed up, peel the baking cups off and set them on baking sheet or platter. Use a pastry bag or spoon to drizzle the coconut butter on top. Store them in an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/02/20/raw-golden-milk-latte-cream-cups-vegan-gluten-free/