Vegan Lemon Cups
Healthy and decadent mini lemon cups with a graham cracker cookie crust and a sweet lemon filling.
Servings 36
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.
Nutrition
Fiber: 1g