Pumpkin Spice Latte Creme Cups

Prep Time 20 mins
Total Time 20 mins
Serves 9

Ingredients

  • Coffee Cookie Base
  • 2 cups raw cashews
  • 1 cup packed, pitted dates
  • 2 tbsp coconut oil
  • 1 tbsp espresso
  • Pinch of salt
  • Pumpkin Spice Creme
  • 2 cups raw cashews
  • 1 cup pumpkin puree
  • 200 ml coconut cream
  • 4 large, pitted dates
  • 2 tsp pumpkin pie spice

Directions

  1. Pulse the coffee cookie base ingredients in a blender or food processor into a coarse, sticky mixture. Press evenly into the cups of a muffin tin (either 6 or 9, depending on your thickness preference) and refrigerate.
  2. Puree the pumpkin spice creme ingredients in a blender into a smooth, silky mixture.
  3. Remove the coffee cookies from the muffin tin with the tip of a butter knife or similar implement, then spoon or pipe the pumpkin spice creme on top (I used a Wilton 2D tip to get the effect pictured). Top with additional pumpkin pie spice, if desired.

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