SunButter Grasshopper Cookie Cups
Like mint chip ice cream in mini pie form! Grasshopper Cookie Cups with a creamy mint filling inside a rich dark chocolate cookie crust. Vegan, paleo, easy!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (125g) Organic SunButter
- 1/3 cup (105g) maple syrup
- 1/2 cup (50g) cacao powder
- 1/4 cup (25g) almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240g) coconut cream*
- 1 tbsp maple syrup
- 1 tsp mint extract
- 1/8-1/4 tsp spirulina (optional for color)
- Optional: chocolate chips for sprinkling on top
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Whisk together the SunButter and maple syrup.
- 3
Add the cocoa powder, almond flour, baking soda, and salt.
- 4
Mix to form a thick dough.
- 5
Line a muffin tin with paper liners or spray with nonstick spray.
- 6
Press a thin layer of dough onto the bottom and sides of each muffin tin to make a cup. You should get 6-8 cups (or 18-20 if making minis).
- 7
Bake for 25-28 minutes (or 12-15 minutes for minis) at 350ºF.
- 8
Cool for 10-15 minutes, then remove from the pan and cool completely (or even chill overnight) before filling.
- 9
Stir together the filling ingredients until thick and creamy.
- 10
Fill each cookie cup with a spoonful of mint cream. Top with mini chips. Enjoy!
- 11
Keep covered in the fridge for up to a week.