Lemon Coconut Cookie Cups

Prep Time 10 min Cook Time 12 min Serves 14 cookie cups     adjust servings

A pretty dessert perfect for summer!


    For the cookie cup

    • 1 1/4 cup cashew butter (or another nut butter)
    • 2 T maple syrup
    • Juice from 1 lemon

    For the filling

    • 1 can full fat coconut milk
    • 2 T maple syrup
    • Juice from 1/2 a lemon
    • Zest from 1 lemon


    1. Preheat oven to 350.
    2. In a food processor , combine all the cookie cup ingredients and blend until smooth.
    3. Press the dough into greased muffin cup pans . Make sure you press the dough all the way up the sides to form cups.
    4. Bake for 10-12 minutes.
    5. Let cool completely.
    6. To make the filling, place a can of coconut milk in the fridge overnight. After the can has been in the fridge, open it up and scoop out the white fatty part and place it in a mixing bowl with the maple syrup, lemon juice and lemon zest. Save the leftover water for smoothies.
    7. Using a whipping attachment on your mixer , mix until you get a whip cream consistency. If your mixture looks a little watery, place it in the fridge for about 15 minutes.
    8. Spoon the whip cream into a pastry bag and pipe the filling into each cookie cup.
    9. Place in the fridge until you are ready to serve.


    Recipe Notes

    These should last a few days in the fridge. Enjoy!

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