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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Melt in Your Mouth Mini Lemon Cups Recipe

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This recipe for Melt in Your Mouth Mini Lemon Cups is from It Can Be Good For You and Still Taste Awesome!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Crust
3/4 cup raw pecans, walnuts, or almonds (or any combo of the 3)
1/2 cup shredded coconut, unsweetened
8 dates, pitted
2 pinches sea salt

For Lemon Filling:
1 cup cashew butter
1/2 cup coconut oil, melted
1/2 cup fresh lemon juice
3 TBS honey, raw
1/2 tsp vanilla extract
2 pinches salt
lemon zest for garnish
Directions:
Directions:
1. Line 2 mini muffin tins with mini paper liners or place 24 doubled up liners (2 on top of each other for stability) onto a baking sheet

To make crust:
2. Place all crust ingredients into food processor and process until broken down into coarse flour consistency
3. Spoon 1 1/2 tsp of crust mixture into each mini muffin liner and press firmly down with your thumb to create a solid crust
4. Place into freezer for 10 minutes

To make filling:
5. In medium bowl, stir cashew butter and melted coconut oil until completely combined
6. Add rest of ingredients and mix until creamy smooth
7. Remove crust-filled liners from freezer and spoon 1 tbsp of lemon mixture into each one
8. Garnish with lemon zest and place back into freezer for at least one hour (you want them to set completely before serving)

Store in fridge and serve cold as these tasty morsels get pretty soft at room temperature
Number Of Servings:
Number Of Servings:
24 mini cups

 

 

 

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