Raspberry Cups

Who doesn’t love raspberries. I’ve never met a soul who didn’t. They are the first fruit I can remember… we had raspberry bushes lining our driveway when I was young so berries right off the bush is always a sentiment and treat but even a carton of market raspberries or frozen ones kept around can transport you right into the taste and feel of summer.

I was wanting a cross between a breakfast and a dessert and thought I would experiment with making a raspberry tart or raspberry-tofu cheesecake, but then I realized we put our springform and tart pans in storage, so the best I could come up with was muffin tins to make a sort-of-raspberry cup. Well, I regret nothing because these were rather divine.

They are great chilled in the fridge and consumed as a snack, fancy brunch addition, make-ahead dessert, whatever your family needs! A dollop of cashew cream or fresh berries of your choice wouldn’t be untoward on top either.

GF | V | M

Here’s how —

Crust:

2/3 c slivered almonds (or you could use chopped almonds)

1 c brown rice flour

1 c quinoa flakes

1/4 t xanthan gum

1/4 t cinnamon

pinch of sea salt

Mix all ingredients and press into parchment lined muffin tins or tart pans. Bake at 350 for 20 minutes.

Filling:

1 block soft tofu

1/2 c rice syrup

1/2 c maple syrup

1/2 c arrowroot powder

1/4 c lemon juice

1/4 c almond butter

4 c raspberries

Put all ingredients in blender or food processor and mix thoroughly until you have a bright pink cream-like mixture. Dollop spoonfuls into the muffin tins (with pre-baked crust) and bake for an additional 30 minutes.

Cool or refrigerate thoroughly. And then enjoy!

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xx A.

 

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