Zesty lemon cream cups
  • Base
  • ½ cup almonds
  • ¼ cup shredded coconut
  • 3 medjool dates
  • 1.5 Tbsp coconut oil
  • ½ tsp lemon rind
  • Pinch salt
  • Filling
  • ⅔ C chilled coconut cream
  • ½ cup chopped, peeled zucchini
  • 1 Tbsp lemon juice
  • 2 Tbsp raw honey
  • 2 Tbsp coconut oil
  • Grated lemon zest, to serve
  1. To make the base, place all ingredients for the base in a food processor, and process until combined and sticking together when squeezed between two fingers.
  2. Place one tablespoon at a time of the mixture into a muffin tin and press firmly around the edge.
  3. Place in the freezer to set whilst you make the filling
  4. To make the filling, place the zucchini, lemon, honey and coconut oil in a food processor or blender and process until smooth.
  5. Measure out ⅔ cup of the thickened coconut cream (do not use any of the liquid, only the solids), and add to a bowl with the zucchini mixture, and use an electric beater to whip until firm, like whipped whipped cream (you can do this whole process in the food processor, though note it will be more of a softer, pudding-like texture as opposed to a thicker cream).
  6. Scoop the cream into the cups and top with the grated lemon zest.
  7. Place in the freezer for half an hour before serving.
  8. Store in the fridge.
Recipe by to her core at https://tohercore.com/zesty-lemon-cream-cups/