cookie - Lemon Coconut Cookie Cups

By tinathorn

Ingredients

• cookie cup
• 1 1/4 cup cashew butter (or another nut butter)
• 2 T maple syrup
• Juice from 1 lemon
• filling
• 1 can full fat coconut milk
• 2 T maple syrup
• Juice from 1/2 a lemon
• Zest from 1 lemon

Details

Servings 14
Preparation time 10mins
Cooking time 22mins
Adapted from mywholefoodlife.com

Preparation

Step 1

Preheat oven to 350.
In a food processor, combine all the cookie cup ingredients and blend until smooth.
Press the dough into greased muffin cup pans. Make sure you press the dough all the way up the sides to form cups.
Bake for 10-12 minutes.
Let cool completely.
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.
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.
Spoon the whip cream into a pastry bag and pipe the filling into each cookie cup.
Place in the fridge until you are ready to serve.
These should last a few days in the fridge. Enjoy!