Paleo-Friendly Cashew Strawberry Cups Recipe

This recipe was originally created and written by Jennafer Ashley on

Prep time: 10 minutes

Cook time: 10 minutes

Wait time: 20 minutes

Total time: 40 minutes

Yield: 6 cups

What You Need

  • Small saucepan
  • 2 small bowls
  • Double boiler
  • Blender
  • Muffin tin


For Strawberry Jelly Filling

  • 2/3 cup fresh sliced strawberries, puréed (about 1/2 cup puréed)
  • 2 tablespoon water
  • 1 teaspoon grass-fed gelatin

For Cashew Layers

  • 2/3 cup creamy cashew butter
  • 1/2 cup coconut oil
  • 5 pitted dates


1. Start by making the jelly filling. Combine the strawberry purée and water in a saucepan over low heat. When steaming, whisk in the gelatin until dissolved. Remove from the heat and pour into a small bowl. Refrigerate 10 minutes to cool.

2. While the jelly cools, melt coconut oil and cashew butter over a double boiler and mix to combine. Remove from the heat and allow to cool for a few minutes.

3. Add the cashew butter mixture with dates to a blender and blend until smooth. Pour into a small bowl.

4. Line a muffin tins with six paper liners. Spoon 2 tablespoons of the cashew mixture into each tin, and freeze 10 minutes.

5. Add 2 teaspoons of strawberry jelly to each cup, then finish with 2 more tablespoons of the cashew mixture.

6. Freeze 10 minutes to set. Store in an airtight container in the refrigerator.

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