Rainbow Pastel Vegan Magic Cookie Cups

1.Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it lightly.

2.In a mixing bowl, combine almond flour, rolled oats, coconut sugar, melted coconut oil, maple syrup, baking soda, and salt. Mix until a dough forms.

3.Press the dough evenly into the bottom and up the sides of each muffin cup to form cookie cups.

4.Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely in the tin.

5.While the cookie cups cool, prepare the cashew filling. In a blender or food processor, combine soaked cashews, coconut milk, maple syrup, and vanilla extract. Blend until smooth and creamy. Adjust sweetness if desired.

6.Spoon the cashew filling into each cooled cookie cup, filling them generously.

7.For the pastel whipped cream, scoop the chilled coconut cream into a mixing bowl. Add powdered sugar and vanilla extract. Whip using a hand mixer until light and fluffy.

8.Divide the whipped cream into separate bowls and add a few drops of food coloring to each, swirling gently to create a pastel effect without fully mixing.

9.Spoon or pipe the pastel whipped cream onto each filled cookie cup, creating a whimsical swirl on top.

10.Finish with a sprinkle of edible glitter for a magical touch.

11.Serve immediately or refrigerate until ready to serve.