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Lemon Coconut CupsLemonCups
Serves 12


1 cup Alison’s Pantry Natural Almonds
1 cup Alison’s Pantry Walnuts
2 tsp coconut sugar
1 tsp sea salt
2 tbsp Alison’s Pantry Shredded Coconut
2 tbsp maple syrup (or honey)
1 cup Alison’s Pantry Gourmet Dates, chopped


  1. Line a cupcake tray with 12 cupcake liners
  2. Place almonds and walnuts in a food processor and process until the mixture resmbles a fine crumb
  3. Add in coconut sugar, sea salt and shredded coconut, process until well combined
  4. Add dates and maple syrup process until well mixed and sticky. scrape down the sides a few times
  5. Spoon out crust into the cupcake liners and press down well
  6. Place in the freezer while preparing the filling


1 can coconut cream (refrigerated overnight)
1 cup Alison’s Pantry Raw Cashews (soaked in filtered water and a good pinch of sea salt for a minimum of 2 hours, or overnight)
3 tbsp Alison’s Pantry Shredded Coconut
2 tbsp coconut oil
1½ tbsp lemon zest
½ cup lemon juice
3 tbsp maple syrup


  1. Open the coconut cream, without shaking the can, it will have separated into two parts. Spoon the top white part into the blender or food processor (the coconut water is not required for this recipe – use in a juice or a smoothie)
  2. Rinse off and drain the soaked cashews well, place in the blender
  3. Add all other ingredients and blend until smooth and creamy
  4. Pour the filling over the prepared crust
  5. Freeze for 2-3 hours until firm.
  6. Remove from the freezer, remove the cupcake liner and allow about 5 minutes before serving to soften. Top with extra zest and shredded coconut if desired.