Courtney Johnson . Jul 1 . 3 years ago Share Post

Vegan Lemon Cups

@cokocooks

A lot of my family members are big fans of lemon treats. We always have some sort of lemon cake, lemon bar, or any lemon dessert at family gatherings. They are not typically my go to dessert when I have the option, but I wanted to make a vegan friendly version for my Dad to be able to have. These mini Vegan Lemon Cups turned out so good! They are lightly tart and creamy with plenty of sweetness. A mini version of a classic lemon bar, but healthier and vegan friendly. I gave them to my friends and family, and everyone loved them! These single serve versions are so cute and easy to serve. I have a few secret ingredients to make them that nice smooth and thick texture.

Ingredients for Vegan Lemon Cups

Vegan Lemon Cup with graham cracker cookie before filling

Ingredients

These vegan lemon cups start with the crust. I chose to do a graham cracker crust because that is my favorite paired with lemon. The graham cracker cookie comes together with some blended graham crackers crumbs and a few other ingredients to make the perfect crust. The next layer gets a little interesting, but you just have to trust me on this one. It starts with come coconut cream. Coconut cream has such a subtle flavor, but it is a good light fat that will solidify at room temperature to make it ideal for this recipe. Then we of course have lots of lemon juice, but to add even more lemon flavor I added a lemon pudding packet. The next interesting ingredient is tofu! Yes I said tofu, but you can’t taste it after it is cooked. If you taste the batter it will taste a little bit like tofu, but after cooking it just adds extra bulk, nutrition, and texture. Finally you just need a little extra sugar, and powdered sugar for topping. I used monk fruit to keep the sugar content low. The best part about this recipe is everything comes together in a food processor or blender.

Vegan lemon cups before going in the oven

vegan lemon cups after cooking This recipe is ideal to bring to any gathering during summer or spring. It is just so bright and fresh which is a perfect ending to any meal! They are just as tasty as original lemon bars, but you get a little added nutrition as well. Plus, I think the mini versions are just so cute and easy to serve. This dessert has the perfect blend of sweet and tangy. If you are in the mood for a lemon anything, give this recipe a shot!

vegan lemon cups cut in half

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Vegan Lemon Cups

Healthy and decadent mini lemon cups with a graham cracker cookie crust and a sweet lemon filling.

Prep Time 20

Cook Time 1 30

chill time 2

Servings

Ingredients

Crust

15 graham cracker sheets
1 tbsp ground flaxseed
1/2 cup all purpose flour
1/3 cup coconut sugar
3 tbsp melted coconut oil
3 tbsp vegan butter melted
1/2 tsp vanilla
pinch of salt

Filling

3/4 cup coconut cream
1/2 cup lemon juice
8 oz soft tofu
1 package sugar free lemon pudding mix
1/2 cup cane sugar
powdered sugar for dusting on the top

Instructions

Preheat the oven to 350 and grease muffin tins. This recipe will make about 36 mini lemon cups.
In a bowl place 1 tbsp of ground flaxseed with 3 tbsp water. Allow to set for 3-5 minutes.
In a food processor or blender add the graham crackers and blend till fine crumbs. Add the crumbs to the bowl with the flaxseed.
Add the remaining crust ingredients to the bowl and mix till a dough is formed.
Spoon a heaping tbsp of dough into each muffin tin. Gently press the dough around the edge of muffin tin to make room for the filling. (similar to making a pie)
For a crispier crust place in the oven for five minutes or wait to add filling for softer crust.
Add in all the filling ingredients in a food processor or blender and pulse until smooth.
Pour the filling into a large ziplock bag and cut the corner of bag so you can pipe the filling into each muffin tin. Fill to the top of the muffin tin with lemon mixture and place in the oven.
Bake for about 30 minutes until the top is beginning to become golden and set.
Let cool completely to firm. Bring to room temperature and then place in the fridge for a couple hours
Dust with powdered sugar and ready to serve.