Elegant Mother’s Day Berry & Rose Treats (Vegan)
Show Mom some extra love with these beautiful, floral-inspired desserts. This duo features delicate Raspberry Rose Coconut Cream Cups and rich White Chocolate Raspberry Cheesecake Cups. Both are completely vegan and dairy-free, making them as thoughtful as they are delicious.
Ingredients
For the Raspberry Rose Coconut Cream Cups:
- 1 can 14 oz Full-fat coconut milk, chilled overnight (use the solid white part only)
- 1/2 cup Powdered sugar
- 1/2 tsp Rose water culinary grade
- 1 cup Fresh raspberries
- 1/4 cup Pistachios crushed (for garnish)
For the White Chocolate Raspberry Cheesecake Cups:
- 1 ½ cups Vegan vanilla sandwich cookie crumbs
- 3 tbsp Dairy-free butter melted
- 8 oz Vegan cream cheese softened
- 1/2 cup Vegan white chocolate chips melted and cooled slightly
- 1/2 cup Coconut whipped cream
- 1/2 cup Fresh raspberry puree strained to remove seeds
- 1 tsp Vanilla extract
Instructions
For the Raspberry Rose Cups:
- Carefully scoop out the solid coconut cream from the chilled can into a chilled bowl. Beat with powdered sugar and rose water until light and fluffy.
- In small glasses, layer the rose-scented cream with fresh raspberries and a sprinkle of crushed pistachios.
- Repeat the layers and chill for 1 hour before serving.
For the White Chocolate Raspberry Cheesecake Cups:
- Mix cookie crumbs with melted dairy-free butter and press into the bottom of small cups.
- In a medium bowl, beat the vegan cream cheese until smooth. Mix in the melted vegan white chocolate and vanilla extract.
- Gently fold in the coconut whipped cream until combined.
- Spoon the mixture into the cups, then drizzle the raspberry puree over the top. Use a toothpick to gently swirl the puree into the cheesecake for a "ripple" effect.
- Chill for at least 2 hours before serving.
Notes
Rose Water Caution: Rose water is very potent! Start with 1/4 teaspoon and add more only if you want a stronger floral scent.
White Chocolate Tip: Ensure your melted vegan white chocolate has cooled to room temperature before adding it to the cream cheese mixture to prevent it from seizing.
Presentation: These look stunning served in small glass votives or vintage teacups for a Mother’s Day brunch.
