Raspberry and Coconut Creams – dairy and refined sugar-free

By Aileen Cox Blundell

These are quite probably the best baby-led weaning treat 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 and full of fresh berries.

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.

Aileen xoxo

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Raspberry and Coconut Creams – dairy and refined sugar-free

4 from 2 votes

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Servings: 24

(Hover over # to adjust)

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Dairy and refined sugar free treats for babies and Toddlers. Quick and easy to make and full of only good stuff. Homemade baby food recipe.

Ingredients

• 1 Cup Oats milled into oat flour, or 1 cup of buckwheat flour
• ½ Cup Pecan Nuts
• ½ 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
• 1 Cup Cashews soaked overnight in cold water
• 3 Tablespoons Maple Syrup
• 1 Cup Frozen Raspberries and Redcurrants
• ½ Cup Dessicated Coconut sugar free

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Method

• To make the base layerPreheat oven to 180ºC.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.Add mini muffin cases into the 24 compartments of your mini muffin tin.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.Place into the oven and bake for 10 minutes (they really don’t take long at all).Take out and leave to cool in the tin.
• To make the top layerPlace 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.Add your remaining top layer ingredients to the blender and purée until the berries are broken down.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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Recipe Notes & Tips

If there is a history of nut allergies in your family it is a good idea to consult your gp before giving your little one any nut or nut products.

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