Go Back

Healthy Zesty Lemon Cups

One of my most popular desserts ever ,these Lemon Cups look elegant and make the make a refreshing dessert! Like a cheesecake, but so much lighter, these healthier lemon cups are so easy to put together and make for a lovely chilled treat.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healhty zesty lemon cups, healthier lemon cups, healthy lemon dessert
Servings 12

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup rolled oats
  • 1/2 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 teaspoon vanilla extract

Lemon Filling

  • 1 1/2 cups cashews, soaked 3+hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 2 tablespoons honey or maple syrup
  • 1-2 lemons, juice and zest (depending on how lemon-y you like it)
  • Pinch of turmeric (optional for extra colour)

Toppings Optional

  • Lemon slices or zest
  • Chopped nuts
  • Fresh fruit
  • Shredded coconut
  • Dollop of whipped coconut cream - recipe below in notes

Instructions

Base Crust

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these cups to allow coconut cream to separate.
    Place paper liners in a 12-cup muffin pan or use silicon muffin cups.
    Place all base crust ingredients into a food processer and process until broken down, crumbly and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crusts.
    Press the base mixture into the bottoms of 12 muffin cups and refrigerate while you prepare the filling.

Lemon Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, coconut cream, coconut oil, honey, lemon juice, zest and turmeric if using into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.
    Spoon the filling into each muffin cup and spread evenly with a spatula or the back of a spoon dividing the filling between the 12 cups.
    Transfer to the fridge and allow to set for a couple of hours. The mixture will thicken as it cools.
    To serve top with your favorite toppings or add a dollop of whipped coconut cream - recipe below in notes.
    Store in fridge for up to 1 week or 3 months in the freezer. If frozen let sit for 15 minutes to soften before eating.
     
     

Notes

Homemade Whipped Coconut Cream
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut milk the day before you need it.
Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe:  Whipped Coconut Cream 
Print Recipe