March 18, 2013 By Leanne Vogel November 30, 2018
Did you have an incredible weekend? I hope you did.
My weekend began on Thursday at the Rise Kombucha launch party, stretched into Friday with a Kevin and Leanne movie and popcorn night, Saturday afternoon was highlighted with the hustle and bustle of the Montreal health expo, and Saturday evening resulted in a massive feast with friends and endless Indian food. Come Sunday, I was ready for a quiet day of baking and napping. All that celebration is enough to wear a girl right out!
So I made us cookies. Well, they’re sort of cookies. They’re cookies in a cup with dairy-free cream inside. Like tarts, only way easier.
Tarts are a lot of work but this recipe… isn’t.
This recipe also uses ingredients many of us have in our pantry so we can all delay grocery shopping just one more day.
And of course this dessert is grain-free and vegan so just about everyone can enjoy them. Just wait until you see the grain-free, vegan desserts in my cookbook that’s coming out in May! It’ll blow yo’ mind!
Before I share this recipe, I have to let you in on a little secret…
I’m announcing something extremely exciting tomorrow morning, but only to my email subscribers.
I’ve never offered anything like this so I expect that spots will fill up very, very quickly.
To print, email or text this recipe, click here.
The trick to this recipe is making sure that the cookie mixture is firmly pressed into the mini muffin molds. Press that dough like you mean it!
Then, when it’s finished baking, make little holes in the tops like in the picture below. The deeper the holes, the more cream that will fit inside.
I added the cream to a piping bag, but you could just as easily use a spoon if you’d like. Pipe, repeat, pipe, repeat.
Well, you get the idea.
Sprinkle with coconut and maybe some extra lemon zest if you have it handy, and you’re good to go!
Note: I used Aroy-D coconut milk for the cream of this recipe. It’s best to chill the can the night before, drain some of the liquid and then use the solid mass from the can to make the cream.
You could use any type of cookie base you’d like with these cups. I chose a sugar cookie-type base, but I’m sure anything would work here.
Now it’s your turn… Do you have Easter treats planned for this year?
How do you set aside downtime and relaxation on the weekend?
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.