Cherry and Berry Coconut Cups

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Wow, did I really take those pictures? Really?

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Today’s post will be a story and a really huge image dump, which I really do apologise for, but I am so proud of these photos and are some of my best work, that I don’t think I could live with myself if I didn’t share it.

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So with this recipe, I had planned it for ages. I wanted something pink, or reddish pink, and representing cherry blossoms. I had it all mapped out, where the branches would be in the photo, I wanted this photo to be EPIC…

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So the most difficult task for this was to FIND the cherry blossoms. I looked EVERYWHERE online and could not find a hint of where to buy the real stuff. Everything’s plastic and honestly, plastic flowers look really terrible to me.

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After failed attempts to find it online, I decided to give up the cherry blossom idea for now and just go to my local shopping centre to find some other type of pink flowers. On the way, something suddenly caught me eyes. It was a big tree, full of PINK BLOSSOMS. I immediately flew out the car, went to grab a branch like a little kid stealing candy.

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I went home, thinking it was pretty but surely it couldn’t be cherry blossoms, right? Since I don’t believe I’d be lucky to l ive near a place that had it. I put it in a glass of water and that night, I just thought I was pretty lucky to find the pink flowers, despite I didn’t know what it was.

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The next day, I decided to look up “pink blossoms” on google, it returned nothing significant, but then, I looked up Cherry Blossoms, Rutgers, and I saw a few photos. One of them said, “cherry blossoms”, and had an image of flowers EXACTLY THE SAME AS WHAT I HAD!

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HOLYS*****T I CAN’T BELIEVE IT! Did I really just find cherry blossoms a few feet down my own backyard? I don’t think I can even comprehend the idea of how it happened, except that I just got so very lucky to see it there.

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I was all ready to spend a hundred dollars even to buy a few branches online so I can take these photos. I can’t believe that all this time, they were so close to me after all. It almost feels way too good to be true!

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So my cherry blossom story aside, I did have a lot of fun creating the recipe. Sadly cherries are not in season, so I had to use cherry juice, but I found that condensing them made it almost work like a syrup, which was much better than the juice.

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Cherry and Berry Coconut Cups

1/2 cup 100% black cherry juice, condensed to 2 tablespoons
1/4 cup virgin coconut oil
3 tablespoons blanched almond meal (or cashew meal)
1 tablespoon coconut manna/creamed coconut (or coconut butter)
5 ripe raspberries
1 medium-small ripe strawberry
1 teaspoon pure vanilla extract
1-2 teaspoons cacao powder (optional, if you want a chocolate flavour)

Topping (optional)
1 tablespoon virgin coconut oil
1 teaspoon white vanilla powder (or better than milk rice powder)
1/2 teaspoon agave/pure maple syrup
1/8 teaspoon red beet juice
Shaved vegan dark chocolate (optional)

Add 1/2 cup of cherry juice (I used Nature’s Promise) in a small saucepan and turn the heat on medium high (5). Simmer without the lid on for about 14-15 minutes until the juice has been condensed to about 2 tablespoons.

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Add the condensed cherry juice, coconut oil, almond meal, coconut manna/cream/butter, raspberries, strawberries, vanilla extract and cacao powder (if using) in a high speed blender.

Blend on full speed until everything is completely smooth.

Drizzle the mixture into silicone muffin cups or muffin parchment paper aligned on a muffin tray. Keep it in the freezer for 15-30 minutes until it’s completely solid.

Topping: Meanwhile, mix together the coconut oil, vanilla/rice milk powder, agave/maple syrup, and red beet juice (gives it the pink colour) in a tiny bowl.

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Mix it for a few seconds, you will see that the pink and white (coconut oil) will be separate. That is totally fine. Take the frozen cherry cups out of the freezer and drizzle a spoonful on each, swirl it around a bit, then put it back into the freezer.

If you want to use shaved chocolate, simply get a block of semi sweet chocolate, use a knife to cut thinly along the edges and pieces will come off.

Once the top has set, take it out and sprinkle the shaved chocolate on the cherry cups.

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Note: For the red beet juice, all it really does it make the top pink, for display purposes, you can probably try adding a little cherry juice to see if it would have similar effect. If not, feel free to leave this step out altogether, if you’re just eating them.

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Cherry and Berry Coconut Cups
Serves: 2
 

Ingredients
  • ½ cup 100% black cherry juice, condensed to 2 tablespoons
  • ¼ cup virgin coconut oil
  • 3 tablespoons blanched almond meal (or cashew meal)
  • 1 tablespoon coconut manna/creamed coconut (or coconut butter)
  • 5 ripe raspberries
  • 1 medium-small ripe strawberry
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons cacao powder (optional, if you want a chocolate flavour)
Topping (optional)
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon white vanilla powder (or better than milk rice powder)
  • ½ teaspoon agave/pure maple syrup
  • ⅛ teaspoon red beet juice
  • Shaved vegan dark chocolate (optional)

Instructions
  1. Add ½ cup of cherry juice (I used Nature’s Promise) in a small saucepan and turn the heat on medium high (5). Simmer without the lid on for about 14-15 minutes until the juice has been condensed to about 2 tablespoons.
  2. Add the condensed cherry juice, coconut oil, almond meal, coconut manna/cream/butter, raspberries, strawberries, vanilla extract and cacao powder (if using) in a high speed blender.
  3. Blend on full speed until everything is completely smooth.
  4. Drizzle the mixture into silicone muffin cups or muffin parchment paper aligned on a muffin tray. Keep it in the freezer for 15-30 minutes until it’s completely solid.
  5. Topping: Meanwhile, mix together the coconut oil, vanilla/rice milk powder, agave/maple syrup, and red beet juice (gives it the pink colour) in a tiny bowl.
  6. Mix it for a few seconds, you will see that the pink and white (coconut oil) will be separate. That is totally fine. Take the frozen cherry cups out of the freezer and drizzle a spoonful on each, swirl it around a bit, then put it back into the freezer.
  7. If you want to use shaved chocolate, simply get a block of semi sweet chocolate, use a knife to cut thinly along the edges and pieces will come off.
  8. Once the top has set, take it out and sprinkle the shaved chocolate on the cherry cups.


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