Suntella Mousse Cookie Cups

Looking for a perfect, easy-to-grab dessert that works for any occasion? This mousse comes with it’s own edible cup! 

Use Lakanto Cookie Mix, for a six-ingredient dessert that’s ready in no time. It makes sugar-free, gluten-free baking easy! These delectable desserts are a great addition to any party. Top them with fruit or another fancy garnish. Your guest will never know how easy they were for you to make.

Ingredients for Cookie Cups

• 1 pkg Lakanto Cookie Mix
• 2 Tbsp. melted coconut oil
• 2 Tbsp. almond milk

Ingredients for Suntella Mousse

• ½ c cold whipping cream
• 1 tsp vanilla extract
• ¼ c Lakanto Suntella

Directions for Cookie Cups

1. Preheat oven to 350°F. 
2. Spray mini muffin tin with cooking spray and set aside. 
3. Mix ingredients for cookie cups together to form a dough. 
4. Press 1 Tbsp of dough into each muffin tin and up the sides to form a cup. 
5. Make sure there are no holes/gaps and the cup is evenly shaped. 
6. Bake for 10 minutes. Important Note: If the cookies puff up during baking, push down on them in the center after taking them out of the oven before cooling. You want a deep cup so it can handle all that delicious Suntella mousse filling.
7. Allow the cups to cool before removing from pan or filling.
8. Gently use a knife to get the cups out if they do not easily come out. 

Directions for Suntella Mousse

1. Whip the cream and vanilla together for 3 minutes or until stiff peaks form.
2. Fold in Suntella.
3. Use a piping bag or ziplock bag to pipe into cooled cookie cups.
4. Top the chocolate-filled cookie cup with a raspberry or some raw coconut chips.
5. You can serve immediately, or store in an airtight container in the fridge for enjoying later.