1cupraw cashewssoaked in 2 cups of boiling water for 10 minutes
1cupcannedfull fat coconut milk, divided
¼cuppeeledchopped raw beet
Strawberries and edible flowers for garnishoptional
To make the crust, combine almonds, melted coconut oil and maple syrup in a small bowl. Have ready 12 silicone/brioche molds on a baking sheet. Spoon about 1 tablespoon of mix into the cavity of each mold. Press down with fingers to make an even layer.
For the filling, place strawberries, soaked cashews, maple syrup and 1/2 cup coconut milk in a high-speed blender. Blend until smooth and creamy.
Spoon about 1½ tablespoons into each cavity.
Add beets to blender and blend further until smooth; gently spoon 2 tablespoons on top to create last layer. Place molds into the freezer.
Add remaining 1/2 cup coconut milk to leftover beet mix in blender and blend until mixed through. Scrape mix into a resealable plastic bag and freeze flat for 2 hours.
Once frozen, break up into small chunks and blend in the blender to the consistency of soft serve, stopping to stir and scrape down sides as needed. (Ensure there are no lumps as it will be difficult to pipe.) Scrape mix into a piping bag fitted with a large star tip. Remove frozen molds from freezer, and working quickly, pipe a rosette onto each cup. Return to freezer for 1 more hour before serving.
If freezing overnight, serve unmolded out of the freezer or let sit unmolded in fridge up to 5 hours for a softer texture.
Garnish with strawberries and edible flowers if desired just before serving. The cups will remain in their shape for approximately 20 minutes at normal room temperature.
Tip: Frozen strawberries can be used in place of fresh.
Tip: In place of piping rosettes on each cup, spoon 3 tablespoons on top of each cup.
Make-Ahead: Raw Strawberry Beet cups will keep frozen in an airtight container for up to 3 weeks.