Blueberry Cups (Raw/Vegan/Paleo/NUT-FREE option)

As most of you probably already know, I can’t do life without dessert. I mean what is life without dessert? I can’t sleep without a bedtime snack. It just won’t happen. But seeing as “dessert” usually means sugar laden crap and seeing that I’m attempting to heal from illness and should be consuming no sugar or processed foods of any sort, I have to find other ways to satisfying my dessert cravings.

Eating one piece of fruit usually doesn’t cut it, I need something creative and yummy. So I came up with this recipe. It’s not super sweet, which I love (because I actually don’t like when things are overly sweet, anyway), and you can feel free to leave out the couple of tablespoons of honey/maple syrup or replace them with added coconut butter or oil.


Blueberry Cups

Makes 9 mini pies



1 cup of pitted medjool dates

1/2 cup buckwheat groats (preferably sprouted)

1/2 cup pecans (for nut-free option, use sunflower seeds or more buckwheat)

1 tsp. cinnamon

1 tsp. vanilla extract

1 tbs. coconut oil, melted

1 tbs. raw honey or maple syrup, replace with melted coconut oil if you don’t want the added sweetener


1 cup frozen blueberries, thawed

1 very ripe banana

3 tbs. coconut oil

2 tbs. coconut butter

1-2 tablespoons raw honey, maple syrup, or more coconut butter

2 tbs. agar agar

1/2 cup water

Place all crust ingredients in a food processor and pulse until it comes together and sticks like a dough (don’t over process to the point where it is super smooth).

Divide dough among muffin tin (this recipe makes about 9). There is no need to grease them or use muffin liners. Use your hands to press dough into muffin cup and about 1/2 way up the side of the cup, forming a crust.

Now, place agar agar and 1/2 cup water in a medium saucepan and bring to a boil, reduce to simmer and stir until agar agar is dissolved (about 5 minutes).

Melt coconut oil and coconut butter together over low heat (or in the dehydrator).

Blend all filling ingredients in the food processor until smooth. Pour filling into your mini crusts, dividing evenly.

Place in the fridge and let set for at least 4 hours or overnight. When ready to remove, slide a knife around the outside edge of each blueberry cup to loosen from tin. You should then easily be able to scoop them out of the muffin tin.

Store in an airtight container in the fridge for up to 5 days.






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