Vegan Grasshopper Mint Cookie Cups
Ingredients
- 1/2 cup nut/seed butter
- 1/3 cup maple syrup
- 1/2 cup cocoa powder
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Mint filling
- 1 cup chilled coconut cream
- 1 tbsp maple syrup
- 1 tsp mint extract
- 1/8–1/4 tsp spirulina (optional for color)
Preparation
Preheat the oven to 350ºF.
Whisk together nut/seed butter and maple syrup.
Stir in the cocoa powder, almond flour, baking soda, and salt.
Press a thin layer of dough into the bottom and sides of each lined mini muffin cup (makes 18-20).
Bake for 12-15 minutes at 350ºF.
Cool for at least 15 minutes before removing from the pan, then cool completely or even chill overnight before filling.
Stir together the filling ingredients until thick and creamy.
Fill each cookie cup with a spoonful of mint cream.
Top with chocolate chips.
Eat!
