One of the things I love most about summer are the sweet treats that people are always making. It seems that summer, over any other time of the year, is full of fruit-filled creations that are not only delicious, but refreshing as well.

Today we’re going to take a look at a fruit-filled masterpiece that is also naturally gluten free! It combines all the things we love about summer – sweet strawberries, delicious raspberries, and ripe peaches – all contained in a mouth-watering, almond flour-created cup! One bite, and you’ll agree, this recipe will be a new summertime favorite!

Ingredients (Cups):
1 1/2 cups Honeyville Blanched Almond Flour
1/4 cup Organic Coconut Oil
1/4 cup Agave Nectar (or Honey)
1/4 tsp Baking Soda
Dash of Salt

1/4 cup Honeyville Freeze Dried Strawberries
1/4 cup Honeyville Freeze Dried Raspberries
1/4 cup Honeyville Freeze Dried Peaches
2 Tbsp Agave Nectar (or Honey)

Yields: 5 cups

Preheat oven to 350 degrees.

Pour 1 1/2 cups almond flour in a sifter and sift over a mixing bowl. You don’t have to do this step, but I find it helps smooth out the flour before baking.

Prepare your coconut oil. Coconut oil is one of those neat products that takes on a different density and color depending on its temperature. The easiest way to work with it in recipes is to heat it up to its liquid base.

What I do is put the whole container of coconut oil in the microwave for 30 seconds. That will warm the coconut oil just enough to put it in its liquid state.

Once in its liquid state, you can pour it into your measuring cup and add it to the recipe. Don’t worry, once the coconut oil cools, it will return to its solid state in the bottle.

Add the agave nectar, baking soda, and salt, then mix together until a soft dough forms.

Once dough has formed, take a handful of dough and roll into a round ball, about the same size of a golf ball.

With a cupcake baking sheet, place dough ball on the sheet and form the dough into a cup shape. You want to make sure the dough is evenly shaped around the cup, in order to give the cup some strength when baking.

Repeat the process until you have 5 cups.

Place the baking sheet in the oven and bake at 350 degrees for 10 minutes, or until tops are golden brown.

Remove from oven and let cool for 5-8 minutes.

While cups are cooling, combine your freeze dried fruit in a bowl and re-hydrate.

Once fruit is fully re-hydrated, drain excess water, add agave nectar, and mix together.

Once fruit is mixed and cups have cooled, remove the cups by lightly sliding a butter knife in between the baking sheet and cups, then lifting the cups out.

With a spoon, drop in desired amount of fruit in each cup. Top with whipped cream if desired.

These little cups pack a delicious punch of flavor and taste. The agave nectar is a healthy and delicious sweetener that helps calm the tart flavor of the berries, while still providing the right amount of sweetness. And the cups? Simple amazing. You could use this same dough to make delicious Almond Flour cookies if you’d like!

So grab the beach ball, flip-flops, and swim trunks, summertime has a new sweet snack!