Raw Vegan Fruit Cups with Cinnamon Creme

I was kiwi inspired last week when I went grocery shopping. I bought so many! Which inspired me to make these Fruit Cups with Cinnamon Creme. But before I get into the deliciousness of these cups, I need to share something. I can’t find dates anywhere. None. No where. Nothing. I don’t know what is happening!! It’s making me anxious and sending me into a slight panic. I have checked multiple different stores and none of them have any. Send help (or send dates, I guess!)

So basically, the reason I’m telling you all about my date panic is because I didn’t know what to use for a base of these fruit cups. I decided to try dried figs as an alternative. What a great decision that was! Maybe my date issue was a blessing in disguise, forcing me to try new things. Woo! I love love love figs, but I know that a lot of people don’t. If you’re one of those people, then just replace the figs with dates and the recipe should turn out just as delicious.

You have the figgy (yes, figgy) outside with a sweet and smooth cinnamon creme filling topped with pineapple, kiwi, and cacao nibs. Um hello heavenly flavor explosion!

Fruit Cups with Cinnamon Creme

makes 4 large cups

(read all directions before beginning)

1 cup dried figs
1/4 cup almonds

Combine figs and almonds in your blender or food processor. Press dough into greased or lined cupcake pans. Set aside.

Cinnamon Creme:
1/4 cup cashews, soaked for at least 1 hour
1/4 cup water
2 teaspoons maple syrup or agave
1 teaspoon chia seeds
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon coconut sugar

Blend together all ingredients in your blender or food processor until smooth and creamy.

Pour cinnamon creme into cups, leaving some room at the top so that they don’t overflow when fruit is added.

1/2 cup pineapple
1/2 cup kiwi, diced
2 tablespoons cacao nibs

Combine pineapple and kiwi; top cups with the fruit. Sprinkle cacao nibs on top. Serve, enjoy!

Store in the refrigerator for up to 7 days.

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