No Bake Lemon Cortisol Cups

Ingredients (makes 8–10 mini cups)

Nut Butter Base:

• 1/2 cup almond butter or cashew butter (cashew is milder and pairs well with lemon) *You can also use granola butter or sunflower butter if allergic to nuts
• 1/4 cup almond flour or oat flour
• 2–3 Tbsp maple syrup or honey
• Pinch sea salt

Lemon Layer:

• 1/3–1/2 cup lemon curd (store-bought or homemade) I used Bonne Mann Brand

Coconut Cream Topping:

• 1 can full-fat coconut milk, chilled overnight
• 1–2 Tbsp maple syrup (optional)
• 1 tsp vanilla extract (optional)

Garnish:

• Fresh lemon zest
• Directions
• Prepare the base:
  • In a bowl, mix nut butter, almond flour maple syrup, and salt until a dough-like texture forms. (You can also use a food processor. If the dough is dry add more maple syrup as needed
  • Press about 1/2 Tbsp of the mixture into the bottom of each mini muffin liner or ramekin.
• Add lemon layer:
  • Spoon 1–2 tsp of lemon curd on top of the nut butter base, smoothing evenly.
• Make coconut whipped cream:
  • If using vanilla and maple syrup whip it with the coconut whipped cream with a hand mixer.
  • If you’re using plain coconut whipped cream you can skip the whipping step and put it directly on top of the bites
• Top and garnish:
  • Spoon or pipe the coconut whipped cream on top of the lemon curd layer.
  • Sprinkle with fresh lemon zest.
• Chill and serve:

✨ Why it’s cortisol-calming:

• Nut butter + coconut cream → magnesium + healthy fats to steady blood sugar and support stress hormones.
• Lemon → vitamin C to lower cortisol after stress.
• Maple syrup → gentle sweetness without big spikes.