Here’s a great no-bake, complicated-looking vegan mini dessert—how adorable are these nutty cups? Coconut cream gives it the lusciousness people crave. No one will suspect that this is vegan, if you don’t let on.

Heads up: the coconut milk must go into the fridge for at least 6 hours, so plan ahead. For the cocoa lovers in your life, mix 2 TB cocoa powder or 1 CUP vegan chocolate chips to the coconut cream before inserting into the cups.

Anyone who’s into super foods might like to check out the other recipes from our healing foods party menu.

MAKES 4 – 5 CUPS OF CREAM

PREPARE THE COCONUT MILK

2 cans full-fat coconut milk
metal bowl

Leave cans in refrigerator overnight. Place metal bowl in fridge for whipping.

MAKE THE NUTTY CUPS

1 CUP almonds
1 CUP rolled oats
10 dates
1 tsp vanilla
2 TB maple syrup
1/2 CUP coconut flakes
1 TB nutritional yeast (optional)

Pulse in food processor until combined. Mold mixture into a mini muffin tin to create the cups. Place in freezer for at least 10 minutes.

MAKE THE COCONUT CREAM

chilled coconut milk

1 TB vanilla extract
1/4 CUP superfine sugar
1 tsp cornstarch

Remove cans from the fridge carefully, do not shake. Open the cans. Remove the solids from the top, leaving the liquid behind (save for use in a smoothie). Transfer to the chilled metal bowl. With a hand mixer, beat the coconut cream until thick and fluffy. Add the rest of the ingredients, combine. Chill in the fridge for at least an hour before serving.

ASSEMBLE THE DESSERT

nutty cups
coconut cream
blueberries, for garnish
mint leaf, for garnish

Spoon in the coconut cream into the cups. Top with blueberry and small mint leaf.

See more healthy party recipes featuring Super Foods in 05 Healing Foods