Raspberry & Maqui Berry Cups

I love desserts with berries…strawberries, raspberries, blueberries. And since now is the season to pick lots of berries and be jolly,there’s no time like the present to start baking more fruity tarts and cakes! Am I right, or am I right? 😀raspberry maqui berry cupsJust the other day I was deciding what to make for this veggie fest I’m attending in a couple of weeks, and after some recipe testing, I came up with 7 different vegan desserts, including matcha & pistachio cookies, some good old fashioned brownies, chia lemon muffins, and these absolutely delightful raspberry & maqui berry cups. Not to worry, as soon as the madness ends, I’ll be sharing the rest of the recipes with you. 🙂

Raspberry Maqui Berry Cups

Serves 10

  1. 200g flour
  2. 60g almond flour
  3. 130g vegan butter
  4. 70g sugar
  1. 1 flax egg
  2. 125g raspberries
  3. 1 tbsp maqui berry powder
  4. 80g vegan butter
  5. 4 tbsp sugar
  6. 1 tbsp four
  1. Preheat the oven to 180C.
  2. Combine all the crust ingredients, and form into dough. If you see your mixture is too dry, add a spash of plant-based milk.
  3. Split the dough evenly into 10 pieces. You can use a cupcake or tart tins to make your cups. Press the dough evenly into each muffin hole, and poke a few holes in the base with a fork.
  4. Stick the crust in the oven to bake until lightly golden, for about 10-15 minutes.
  5. Mix all the filling ingredients together.
  6. Remove the muffin tin from the oven, and fill each hole evenly with the fruit filling. Leave some space at the top so the filling doesn’t bubble over.
  7. Stick in the oven to bake for a further 20-25 minutes.
  8. Leave to cool for half an hour, and gently remove your cups from the tin.
  9. Top off with fresh raspberries.
  1. Enjoy!
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