I created this delicious recipe for Black Currant Cream that is vegan, gluten free, dairy free, and naturally sweetened and it is the perfect, easy vegan dessert!

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I was gifted a bag of Black Currant Powder and wanted to do something further than just throwing it in a smoothie. I created this recipe for Black Currant Cream, which is a sweet, fruity cream that you can use as a dip, topping, or by itself for a a good for you, healthy dessert.

What are the health benefits of black currants?

“Blackcurrants have twice as many antioxidants and anthocyanins than blueberries!” reports the Blackcurrant Foundation.

Black currants are a superfood, filled with these micronutrients:

vitamin C
manganese
fiber
iron
calcium
magnesium
anthocyanins
gamma lionelic acid
antioxidants

Blackcurrants are definitely super fruits!

What is so great about freeze dried fruits?

You can get more packed into less with freeze dried fruits. Grinding it into a powder is that much more beneficial and easier to use. 5 oz of black currant freeze dried powder equals 35 ounces of fresh black currants. I love that you can add a scoop of freeze dried fruits to your smoothies, desserts, even your morning coffee and get the vitamins and nutrients that you need.

Read about these superfoods from the Okinawa blue zone.

What can I eat with black currant cream?

This recipe is great because you can store it in the fridge for about 3-5 days and use it when you need a sweet treat.

I crumbled up gluten free graham crackers and put them in the bottom of a jar and also on top for a “cheesecake” like dessert. You can also dip graham crackers, pretzels, even cookies into the cream. Or you can use it like a fruity whipped cream and top other desserts with it. Anything goes!

This recipe is vegan, using only three ingredients.

What can I use instead of date sugar?

Date sugar was what I had on hand, but any sugar will work! Coconut sugar, brown sugar, white sugar, powdered sugar, etc. I would probably lean towards powdered sugar if you are not going to use date sugar, because it is more fine and will blend well. Since you are mixing this with cold coconut cream, it won’t be able to dissolve well. The date sugar and powdered sugar do a better job of blending with the coconut cream. Maple sugar would work, but I wouldn’t recommend maple syrup because it will make it too liquidy.

I love keeping a can of coconut cream in the fridge for recipes like this and my three ingredient vegan peanut butter dip. I also love keeping room temperature cans in the pantry on hand for soup recipes, as a dairy cream substitute for soups and recipes like my Chicken Potato Stew.

This recipe is no bake, all you have to do is combine ingredients really well and whip the coconut cream a bit in your mixer.

Can I use fresh fruit in this recipe?

I haven’t tried using fresh blackcurrants, but the dehydrated powders make it easy and fast. The moisture of fresh fruit will definitely need to be at least squeezed out of the fruit pulp after cooking before combining it with the coconut cream if you want this recipe to not be runny. Again, I haven’t tried fresh fruit so I have no idea how it will turn out. Chances are, it will be a watery mess.

This recipe is great year round, but it is a refreshing summer treat for vegans or those who are dairy free and gluten free. While I haven’t tried it, freezing this recipe for a couple of hours would likely result in a delicious vegan black currant ice cream, perfect for hot summer days.

Check out these easy tofu recipes!

How will you eat your superfood vegan black currant cream?

Black Currant Cream (Vegan, Gluten Free, Sweetened Naturally)

Yield: 3-4 servings

Prep Time: 3 hours

Additional Time: 10 minutes

Total Time: 3 hours 10 minutes

This easy, delicious recipe is packed with fruity flavor. The blackcurrants provide lots of nutrition, too!

Ingredients

1 can of coconut cream, unsweetened, refrigerated overnight and liquid poured off
1 tablespoon date sugar
1 tablespoon black currant powder

Instructions

Chill a can of coconut cream for at least 3 hours to let the cream separate from the liquid.
Pour off liquid and save for smoothies.
Add coconut cream to a stand mixer bowl and beat on high.
Gently fold in dehydrated black currant powder and date sugar.
Continue to beat on high until thick.
Serve and enjoy or refrigerate for extra thickness.

Notes

Refrigeration makes the cream thicker.

Store in an airtight container for 3 days in refrigerator.

Serve with graham crackers, pretzels, or cookies.

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