Vegan Cookie Cups with Raspberry and Peaches.
Here comes another Vegan Dessert recipe for you.
Honestly, I find vegan baking to be a little challenging, because you can’t use some staples ingredients that you would in traditional baking, such as butter, eggs, milk. And I love the challenge that vegan baking proposes.
You really have to think outside of the box, come up with practical and still delicious alternatives for those ingredients. Luckily, there are plenty of resources and blogs out there where you can learn how to bake vegan desserts. My favorite is the Minimalist Baker.
Anyway, it’s not that vegan baking per say is difficult. But for someone who’s used to rely on ingredients like milk, butter, granulated sugar, it takes some adjusting. It’s like learning how to bake all over again.
So, for these Vegan Cookie Cups, I made a nutty almond crust, which was par-baked. Then, I filled the cups with raspberries and chopped peaches. Finally, I topped the cups with the batter. This is a very easy vegan dessert recipe. And it was hard to stop eating them.
What really did it for me with these cookies, was the very chewy and soft filling. I mean, just check it out!
Seriously incredible! I wanted to try freezing them to see how well they held up, but before I could do so, they were gone.
I decided to top the cookies with some Aquafaba Meringue, and it was my first time whipping aquafaba. I wanted it to look pretty for the picture. And also use it as an excuse to whip aquafaba for the first time.
Aquafaba is the chickpea water, either the water that comes with the canned chickpea, or the water where you cook your dry chickpeas in. For matters of whipping the aquafaba, I understand it’s better to just use the canned water, because the one where you cook your dry chickpeas in might not be as concentrated as it has to be.
Aquafaba meringue is very unstable. It held its form only for a couple hours. So next time I will probably skip the aquafaba, unless I want to present it nicely to someone, who is going to eat it right then and there.
For that reason, if you do choose to top your vegan cookie cups with the aquafaba meringue, I suggest doing so right before serving the cookies.
Here are some more Vegan Recipes you can find on my blog. However, I can tell you right now what the most popular ones are: Vegan Peanut Butter Tarts, Vegan Cookie Dough Bars, and Peanut Butter Matcha Smoothie.
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Vegan Cookie Cups with Raspberries and Peaches
These Vegan Cookie Cups are filled with Raspberries, Peaches and a creamy oat filling.
- 1/4 cup nut butter I used almond 60 grams, 2.1 oz
- 2 tablespoons coconut oil melted (28 grams, 1 oz)
- 1/4 cup coconut sugar 42.5 grams, 1.5 oz
- 1 teaspoon vanilla extract
- 1 cup almond flour 120 grams, 4.2 oz
- 1/3 cup desiccated coconut 30 grams, 1 oz
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup oat flour 90 grams, 3.1 oz
- 3 tablespoons almond flour 12 grams, 0.4 oz
- 1/4 cup coconut sugar 21 grams, 0.7 oz
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut cream 76 grams, 2.6 oz
- 2 tablespoons coconut oil 24 grams, 0.86 oz
- 1 teaspoon vanilla extract
- 1 peach chopped
- 3/4 cup raspberries 170 grams, 6 oz
- 1/2 cup Aquafaba chickpea water 113 grams, 4 oz
- 1/4 teaspoon cream of tartar
- 1-2 tablespoons organic powdered sugar optional
Pre-heat oven to 350F. I used 12 small silicon baking cups, that are slightly smaller than a muffin tin. You can use a muffin or cupcake pan, or even mini tart pans.
To make the crust, blend all ingredients together in the food processor until combined.
Divide crust amongst your baking cups, press it down the bottom of the pans.
Bake for about 5 minutes. You are just pre-baking the crust, so don’t worry about baking it completely. You are going to keep baking it after you add the fillings.
For the filling, simply blend oat flour, almond flour, coconut sugar, baking powder, salt, coconut cream, coconut oil, and vanilla extract in a food processor until smooth.
Mixture should be thick but still spreadable. If it is too thick, add a bit more coconut cream, one tablespoon at a time until you achieve the desired consistency.
Divide chopped peaches between the par-baked cups, on top of the par-baked crust. Place one or two raspberries in each cup, depending on how much room you have, you don’t want to overcrowd the cup because you have to put the filling on top.
Divide the filling between the cups and pour it on top of the fruit. Use a small offset spatula to spread the filling out.
Bake for another 10-15 minutes, until golden brown on top.
Remove from the oven, let it cool. Store in the refrigerator.
If you would like to make the meringue for the top, simply whip aquafaba and cream of tartar with an electric mixer for about 3-5 minutes, until it forms stiff peaks. You can add some powdered sugar to it (1-2 tablespoons) to taste, but make sure to use organic powdered sugar so there’s no risk of not being vegan. Another thing, this meringue is very unstable and it will begin to lose structure very soon, so you might want to make the meringue right before serving these, or just skip it altogether.
Store in the fridge for up to 4 days, without the meringue on top. The meringue has a shelf life of just a couple hours until it starts collapsing. I have no experience freezing this vegan tart, but I am sure you could freeze it (without the meringue) for up to 1-2 months.