Raw Vegan Polish Strawberry-Rhubarb Kisiel Cream Cups
A fresh, spring-inspired raw vegan dessert based on Polish kisiel — a soft fruit pudding — layered with a creamy cashew “śmietanka” and a simple raw almond-date crumble.
Prep Time
25 minutes
Cook Time
0 minutes
Total Time
25 minutes, plus 1–2 hours chilling time
Servings
4 small dessert cups
Ingredients
For the Raw Crumble Base
- ¾ cup raw almonds
- ½ cup soft Medjool dates, pitted
- 2 tablespoons shredded coconut, optional
- 1 tablespoon raw cacao butter or coconut oil, melted
- ¼ teaspoon cinnamon
- Pinch of sea salt
For the Vanilla Cashew Cream
- 1 cup raw cashews, soaked 4–6 hours and drained
- ¼ cup coconut cream, or thick homemade almond milk
- 2–3 tablespoons maple syrup or raw agave
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 2–4 tablespoons water, as needed to blend
For the Raw Strawberry-Rhubarb Kisiel Layer
- 1½ cups fresh strawberries, hulled and chopped
- ¾ cup fresh rhubarb, very finely chopped
- 2–3 tablespoons maple syrup or raw agave, to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1½ tablespoons chia seeds
- 1 teaspoon psyllium husk powder, optional, for a thicker kisiel texture
- Tiny pinch of cinnamon or vanilla, optional
For Garnish
- Sliced strawberries
- Finely grated lemon zest
- Mint leaves
- Crushed freeze-dried strawberries
- Shredded coconut or chopped almonds
Directions
- Make the crumble base.
Add the almonds, dates, shredded coconut, melted cacao butter or coconut oil, cinnamon, and sea salt to a food processor. Pulse until the mixture becomes crumbly but holds together when pressed. - Divide the crumble.
Spoon the crumble into 4 small glasses or jars. Press it gently into the bottom of each cup. Do not pack it too tightly. - Make the vanilla cashew cream.
Add the soaked cashews, coconut cream, maple syrup or agave, lemon juice, vanilla, sea salt, and 2 tablespoons of water to a high-speed blender. - Blend until smooth.
Blend until the cream is silky and thick, adding more water 1 tablespoon at a time only if needed. The texture should be spoonable, not watery. - Add the cream layer.
Spoon the cashew cream over the crumble base in each cup. Smooth the tops lightly with the back of a spoon. - Prepare the raw kisiel layer.
Add the strawberries, finely chopped rhubarb, maple syrup or agave, lemon juice, lemon zest, chia seeds, and optional psyllium husk to a blender or food processor. - Blend lightly.
Pulse until the fruit becomes saucy but still has a little texture. For a smoother kisiel-style topping, blend fully. Taste and adjust sweetness if the rhubarb is very tart. - Let the kisiel thicken.
Transfer the strawberry-rhubarb mixture to a bowl and let it sit for 10–15 minutes, until slightly thickened. - Add the fruit layer.
Spoon the strawberry-rhubarb kisiel over the cashew cream layer. - Chill before serving.
Place the cups in the refrigerator for 1–2 hours so the layers can set and the flavors can soften together. - Garnish and serve.
Top with sliced strawberries, lemon zest, mint, crushed freeze-dried strawberries, coconut, or chopped almonds.
Notes
For the most Polish-inspired flavor, keep the rhubarb slightly tart rather than making it overly sweet. That gentle sour note is what makes this feel nostalgic and springlike.
For a more elegant dessert-table look, serve these in clear glass cups so the crumble, cream, and rosy kisiel layers show beautifully.
