I don't know why, but sometimes mini desserts just taste better, right?! Thanks to @eatnaturalwithnat for this Coconut Cherry Almond Fudge Cookie Cup recipe! Using silicone reusable cupcake molds is the secret to a mess-free and perfect looking cookie cup.
This recipe was made with our Cherry Minis, but you could use the regular size as well. Mother's Day is right around the corner and this recipe would be perfect to include in a care package for mom. For more mini dessert inspo, click here.
Prep time: 10 min.
Total time: 40 min.
- 2 Cherry Minis
- 1 6oz can of coconut milk
- 1/3 c. coconut shreds
- 1/3 c. almonds
- 1 T. coconut oil
- 2 T. maple syrup
1. Press cookies down into a silicone cupcake mold so that they form a cup shape.
2. Combine all of the ingredients into a blender and blend until smooth.
3. Pour mixture into the molds and place in the fridge for at least 30 min.