• Raspberry and Coconut Creams – dairy and refined sugar free

  • Tags:Oats | Berries | Seeds

Raspberry and Coconut Creams dairy and refined sugar free Baby Led Feeding.

These are quite probably the best thing I have ever made! (I know I say that a lot but they really are). Each little bite is completely satisfying and deliciously light and fluffy. I have been playing around with cashews for the past few weeks and it is so amazing how creamy the texture becomes when they are soaked overnight and then puréed in a high speed blender. There are only 4 ingredients in the top layer and it takes less than 5 minutes to prepare and it sets in the fridge in about 4-6 hours. The base layer is soft and really tasty and Oscar had 4 of them before I had a chance to layer them together. Simple, good, healthy treats for your little ones. I am so excited to share these with you all and I hope you like them as much as we all did.

  • Raspberry and Coconut Creams – dairy and refined sugar free

  • Tags:Oats | Berries | Seeds
      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 10 minutes
      • TOTAL TIME
      • 20 minutes
      • SERVES
      • 24 Baby Portions

What goes in...

  • Base Layer
  • 1 Cup Oats (milled into oat flour, or 1 cup of buckwheat flour)
  • 1/2 Cup Pecan Nuts
  • 1/2 Teaspoon Bicarbonate of Soda
  • 5 Medjool Dates (soaked in boiling water for 10 minutes)
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Tablepoon Flaxseed (put into a bowl with 3 tablespoons of boiling water)
  • 4 Tablespoons Rapeseed Oil (or olive oil)
  • Top Layer
  • 1 Cup Cashews soaked overnight in cold water
  • 3 Tablespoons Maple Syrup
  • 1 Cup Frozen Raspberries and Redcurrants
  • 1/2 Cup Dessicated Coconut (sugar free)

How to make it...

To make the base layer

  1. Preheat oven to 180ºC.
  2. Using a pestle and mortar grind the pecan nuts down to a fine powder.
    Add all of the base layer ingredients including the nut flour to the food processor/blender and blend until everything is soft and almost like a thick paste.
  3. Add mini muffin cases into the 24 compartments of your mini muffin tin.
  4. Take roughly a teaspoon of the mixture in your hand and roll into a little ball and add one to each of the muffin cases. Press firmly with your thumb to press each one down so that it creates a little base for your top layer.
  5. Place into the oven and bake for 10 minutes (they really don’t take long at all).
  6. Take out and leave to cool in the tin.

To make the top layer

  1. Place the soaked cashews into a high speed blender along with 2 tablespoons of warm water and blend until they become soft and creamy. You may have to stop and start a few times to scrape down the inside. You can also add more water (a tablespoon at a time) until it becomes creamy.
  2. Add your remaining top layer ingredients to the blender and purée until the berries are broken down.
  3. Spoon about a teaspoon of the cream mixture on top of each little cookie and flatten the top with the back of the spoon.
    Refrigerate for 4-6hrs (if you can wait that long)

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