Vegan Ube Cookie Cups

Guest post by Rezel from @rezelkealoha

About Rezel:

What is Ube? (Pronounced oo-bae) 

It's a purple sweet potato that originated from the Philippines and traditionally used to make desserts. You can get them at your local asian supermarket or swap it out for a regular sweet potato-- you just won't get the beautiful purple hue!

• 2x Mylk Labs Coconut & Cinnamon Oatmeal Cup (15% off with code RKML15 - valid until 1/27)
• 1/4 cup vanilla protein powder
• 1 tbsp flax meal
• 1 tbsp chia seeds
• 2 tbsp date or maple syrup
• 1/4 cup coconut oil, plus more to grease the pan
• 3 tbsp almond milk

• 1/2 cup steamed & pureed ube, or sub regular sweet potato
• 1/4 cup coconut oil, melted
• 1/4 cup date or maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract

1. Grease a mini muffin tin with coconut oil and set aside.
2. In a food processor blend all the ingredients for the cookie crust until it starts forming a dough. This will take a minute or two.  
3. With a mini ice cream scooper, measure out the cookie dough into each of the muffin tins and press up the sides making a cookie cup.
4. Wash out the food processor and place all the ube filling ingredients in the processor and blend until smooth.
5. Spoon the filling into the cookie cups.
6. Bake for 15 minutes until the ube is set and the crust is golden.
   
   Note: You may need to add more almond milk depending on how absorbent your protein powder is. If it’s still crumbly, add 1 tbsp of almond milk at a time until it comes together.