Ingredients

The following ingredients have 8 Servings
  • 1 cup Bob's Red Mill Almond Meal/Flour
  • 2 tablespoons coconut sugar (can substitute with brown sugar, maple syrup, or agave nectar)
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon pure vanilla extract
  • 1 flax egg (1 tablespoon of ground flaxseeds plus 3 tablespoons of water or can replace with 1 large egg, room temperature)
  • pinch salt
  • 1 13.5-ounce can full fat coconut milk (refrigerated overnight)
  • 1/2-3/4 cup powdered sugar (sifted)
  • 1/2 teaspoon pure vanilla extract
  • 2 cups fresh or frozen sliced strawberries (thawed)
  • 1/4 cup coconut sugar (can substitute with brown sugar)
  • 1-1/2 teaspoons cornstarch (can substitute with tapioca starch)
  • 2 tablespoons water
  • zest and juice from half a lemon
  • freshly sliced strawberries

Instruction

  • To make the crust: Preheat oven to 335 degrees F.
  • In a small bowl, make flax egg by stirring together flaxseeds and water. Set aside for a few minutes and allow to set and thicken.
  • Spray muffin tins with cooking spray.
  • If coconut oil is solid, melt in the microwave in 10-second increments. Whisk in sugar until combined. Add vanilla extract and flax egg (or large egg) and whisk until combined well. Sift almond flour directly into the mixture and stir together until just combined.
  • Roll into 1 tablespoon sized balls and press dough firmly down with fingers to mold into muffin tin.
  • Bake for 11-13 minutes or until golden, rotating pan halfway through and pushing the dough down in the middle with the back of a small spoon. (*Note - almond flour browns a lot quicker than all-purpose flour so be sure to keep on eye on them regularly after 10 minutes). Remove from oven and allow to cool completely in the pan.
  • Meanwhile, make the coconut whipped cream: Place a large mixing bowl in the freezer for 5 minutes to chill.
  • **Take the can of chilled coconut milk and turn it upside down. Open the can and pour out the liquid (or you can reserve that to use in smoothies). Scoop the hardened coconut cream into the chilled mixing bowl. Using a hand mixer, whip the cream for about 30 seconds. Then add vanilla and powdered sugar and mix until creamy and smooth - about another minute or two. Cover bowl and place in the fridge to chill and harden.
  • Meanwhile, prepare the strawberry lemon compote: In a medium saucepan combine strawberries, sugar, lemon zest, lemon juice, water, and cornstarch. Cook over medium heat and using a wooden spoon stir constantly until the mixture boils. Lower heat and simmer gently until thick enough to coat the back of the spoon, about 3 minutes. Remove from heat and thin sauce with water if it is too thick for your liking. Allow to cool.
  • When ready to serve, remove coconut whipped cream from fridge and place in a piping bag with a star nozzle. Pipe into each cookie cup and add a small spoonful of strawberry lemon compote. Garnish with freshly sliced strawberries if desired.