Pulse base ingredients in a food processor until combined well, adding water as needed to help mix. Press mixture into 12 x muffin tray molds. Place in freezer for 10 mins until firm. Meanwhile make the mint filling by whisking all ingredients together until smooth. Adjust to taste with more mint or sweetener as preferred. If you find it becomes too thick to work with, microwave for 10 seconds (this will help soften the coconut oil again).

Spread the mint mixture over each base. Smooth over with the back of a spoon dipped in water. Place in freezer 10-15min until firm. Remove cookies from trays and decorate as desired.  Keep refrigerated to maintain texture, or freeze until needed.

Recipe and Photo Credit to Kelly Farrier at Kellys Food Blog

Related Recipes

Dairy Free


Banana Almond Muffins

These dairy-free Banana Almond Muffins have the perfect protein to carbohydrate balance - making them a healthy and nutritious snack or on-the-go breakfast.


Gluten Free

Sugar Free

Mango Berry Protein Smoothie

A mouth-watering smoothie packed with protein and antioxidants. This smoothie is rich and creamy and makes a satisfying breakfast or snack.