Lemonade Cream Pie White Chocolate Cups
These literally taste like a little, yummy bite of the tastiest lemon cream pie you’ve ever had. Slightly tangy, cool and creamy, with a buttery graham cracker crumble topping to even it all out.
Servings Prep Time
2cups 5minutes
Servings Prep Time
2cups 5minutes
Ingredients
Instructions
  1. First, I melted the butter in a small saucepan until browned, a couple minutes, then I mixed in the graham cracker crumbs + let them get toasty for a couple minutes. I set them aside to cool a little.
  2. Then, I microwaved the white chocolate chips + coconut oil for about 45 seconds.
  3. While that was goin’, I mixed up the cashew butter + lemon juice + maple syrup + vanilla until smooth.
  4. I lined a muffin tin with two muffin liners, stirred up the chocolate + coconut oil until totally smooth, then spooned enough into each of the two cups to cover the bottoms. I spooned half of the cashew butter mixture into each of the cups, then topped them off with the rest of the chocolate mixture. Sprinkled a little flake sea salt on top of each cup, then sprinkled graham cracker crumbs on top of that.
  5. I put the tin in the fridge + took the boys to see Angry Birds (*Side note: wait for it to show up on On Demand…possibly even HBO).
  6. Later on, I put the boys to bed + drowned my Insta-sorrows in lemony bliss.