Tiramisu Cookie Cups

Are you guys ready for one of the tastiest treats i’ve made to date!? Seriously. These bad boys are not only simple and pretty quick, but they taste heavenly. They were even boyfriend approved, and for those in relationships, I KNOW you understand how big of a deal this is! HA.

If you have ever had tiramisu before, you know it offers a wonderful coffee flavor. I wanted to keep these no bake, so I knew I would be implementing soaked cashews. I am not sure what made me think of this, but I am SO happy I did! Instead of soaking the cashews overnight, I put a pot of water on the stove, added a couple tablespoons of instant coffee, and brought it to a boil. I allowed the cashews to boil for about 15 minutes, making them incredibly soft and allowing them to soak in the instant coffee. I truly believe this offered such an amazing depth of flavor to these little treats!

The crust is SUPER easy, as I cheated a little, and used a store-bought cookie. This particular brand, Simple Mills, is paleo & refined sugar free which is incredibly important to me. You could always create your own base or use whatever cookies you may have on hand! I would recommend smaller cookies, as these fit perfectly in a cupcake tin, but you could also get larger cookies, crumble them up with some coconut oil or ghee, and then press them firmly into the bottom. It is all up to you!

Ingredients:

For the base:

• 1 Box Simple Mills Crunchy Cookies

• 1/4 cup prepared coffee

For the filling:

• 1 1/2 Cups Cashews soaked in coffee (see notes above)

• 1/2 cup nut milk (more if needed)

• 5 tbsp melted coconut oil

• 5 tbsp maple syrup

• 2 tsp vanilla

• 1/4 tsp sea salt

For the chocolate filling:

• 3 tbsp cacao powder

• 1 tsp instant espresso powder

• 1 1/2 tbsp maple syrup

Chocolate Ganache:

• 1 Chocolate bar

• 1/4 cup solid part of canned coconut milk

How to:

1. Line or grease a cupcake tin. Place one cookie into the bottom of each crevice. Pour 2ish teaspoons of the prepared coffee over each cookie. They should not be swimming in coffee, but they should be a little soaked. Set in the freezer while you prepare your filling.

2. Combine all the vanilla filling ingredients to a food processor and process until completely smooth and there are no lumps. Remove your cupcake pan from the freezer. Take half of the vanilla filling and divide it amongst the tins, covering the cookie base.

3. With the remaining filling, add the rest of the chocolate filling ingredients (the cacao powder, maple syrup, and espresso powder) and process until smooth.

4. Spread the chocolate mixture evenly over the vanilla.

5. Melt your chocolate and coconut milk together until smooth. Then, divide the chocolate amongst the cupcake tins, tilting the pan to allow it to spread evenly over top of the chocolate layer.

6. Place back in the freezer until set. Enjoy!