Lemon Shortbread Cups (Vegan)
Delicious no-bake and zesty Lemon Shortbread Cups with a cookie base, and a white chocolate top with fresh blueberries. These cups are the perfect vegan, gluten-free and high protein snack or dessert.
Lemon and blueberries go hand in hand, so when I teamed up with my friend Michelle from Run2Food on Instagram for a lemon-themed recipe swap, I knew I wanted to add some berries on top. The base recipe is the same with lots of lemon, high protein and high fibre ingredients and they come together in 10 minutes and make such a delicious dessert or snack. These are ideal for making up for meal prep for the week and everyone will love them – especially as we go into Spring.
Why will I love these?
These cups are so good:
- Lemony, fresh and zesty
- Fruity and vibrant
- Made with 8 basic ingredients
- Ready in 10 minutes
- Great to make ahead of time
- Ideal for meal prep snacks
- Delicious all year round
- Topped with antioxidant-rich berries
- Full of fibre
- High in protein
- Naturally vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- With a lemon cookie base
- Topped with dairy-free white chocolate
- Ready in a few steps
- Everyone will love them
- Requires no baking
If you love the sound of these cups, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cups:
- Lemon: use the juice and zest to add lots of lovely lemon flavour.
- Almond flour: this keeps the cups gluten-free but if you need to make them nut-free, use oat flour.
- Vegan vanilla protein powder: to add protein and texture to the cups. I use Form protein powder as the ingredients are so good and clean.
- Maple syrup: to add sweetness or try agave syrup or honey.
- Cashew or almond butter: use your preferred one and make sure it’s 100% nuts, creamy and smooth.
- Plant-based milk: this is optional to help create the best texture.
- Dairy-free white chocolate: use your favourite dairy-free chocolate.
- Coconut oil: to melt with the chocolate to make it set more quickly and so it’s less likely to crack.
- Blueberries: add these on fresh to add on top.
Are these gluten-free and nut-free?
These are naturally gluten-free and to make them nut-free swap the almond flour for oat flour and the cashew/almond butter for tahini or sunflower seed butter.
How do I make them?
These are ready in a few steps:
- Zest and juice the lemon: and add to a bowl.
- Add in the other ingredients: and stir until sticky.
- Press the cookie mix into cupcake cases: to make a compact base.
- Melt the white chocolate and coconut oil: and pour over the top.
- Top with blueberries and more lemon zest: and chill in the fridge.
How long will they last?
These will keep for 1 week in the fridge in a sealed container or 1 month in the freezer and allow to defrost before eating.
What other recipes can I try?
For more no-bake snacks:
- Chocolate Brownie Raspberry Truffles
- Double Chocolate Rice Crispy Bars
- Chocolate Orange Brownie Protein Bars
- No Bake Cinnamon Roll Cookies
- Pistachio Raspberry Protein Crispy Squares
Lemon Shortbread Cups (Vegan)
Delicious no-bake and zesty Lemon Shortbread Cups with a cookie base, and a white chocolate top with fresh blueberries. These cups are the perfect vegan, gluten-free and high protein snack or dessert.
Ingredients
- 1 lemon, zested and juiced (plus extra zest)
- 100g almond flour
- 60g vegan vanilla protein powder
- 60ml maple syrup
- 2 tbsp cashew or almond butter
- 1 tbsp plant-based milk, if needed
- 90g dairy-free white chocolate chips
- 1 tbsp coconut oil
- Fresh blueberries, to decorate
Instructions
- Zest and juice the lemon and add both a mixing bowl with the almond flour, protein powder, maple syrup and cashew butter and stir well to a sticky mix. Add the milk, if needed. The texture will hold together when pressed between your fingers.
- Divide the mixture into 6 pieces (about 50g) and roll into a ball.
- Place each ball into a silicon cupcake tray (or a regular one lined with cupcake cases) and press down to make a flat base (I use the bottom of a shot glass to press them down).
- Add the white chocolate and coconut oil to a heatproof bowl and warm over a pan of simmering water until melted.
- Pour the chocolate over the cups and decorate with the fresh blueberries and extra lemon zest.
- Place in the fridge for 1 hour to set.
- Pop out of the cases and enjoy. Keep these for 1 week in the fridge in a sealed container for 1 month in the freezer. Allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Lemon Shortbread Cups so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With lemon love x
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