Inside the shot glass

by Leah Moldowan

Shot glass desserts make for the perfect end of dinner treat especially when entertaining. They’re a nice, small dessert that are easy to whip up and fun to serve. To keep it simple these three dessert shooters start with the same base: coconut cream. If you can’t find cans of it at the store, just grab a couple cans of full-fat coconut milk and leave them in the fridge overnight. The following day remove the cans from the fridge (don’t shake!!), open and scoop out the thick part at the top. You can save the liquid left in the can for smoothies. When you whip up the coconut cream it becomes light and fluffy like a rich mousse, it’s the perfect base for these sweet treats.

Pumpkin Pie Dessert Shooters

1/3 cup coconut cream

1/3 cup pumpkin puree (NOT pumpkin pie filling)

3 tbsp maple syrup

1/2 tsp vanilla extract

1 tsp pumpkin pie spice

granola

non-dairy whipped cream

  1. Add all ingredients to a large bowl and beat on high using electric handheld beaters until well combined.
  2. Spoon into four or five shot glasses. Top with some whipped cream and a sprinkle of granola.
  3. Store in the fridge until solidified.
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Pumpkin Pie Dessert Shooters

Peanut Butter Chocolate Pretzel

Peanut butter layer:

1/4 cup coconut cream

2 tbsp peanut butter

1 tbsp maple syrup

Chocolate layer:

1/4 cup coconut cream

2 tbsp cocoa powder

2 tbsp maple syrup

pinch of salt

crushed pretzels to sprinkle on top

shaved dark chocolate

  1. Prepare the peanut butter layer by simply beating together all the ingredients.
  2. Divide into shot glasses, filling each halfway.
  3. Wash the bowl and beaters then prepare the chocolate layer.
  4. Spoon on top of the peanut butter layer filling the glasses to the top.
  5. Sprinkle with pretzels and dark chocolate.

Mint Cookies ‘n’ Cream

1/2 cup coconut cream

1/4-1/2 tsp peppermint extract

1/4 tsp vanilla extract

green food colouring, or matcha, optional

1-2 Oreos, crushed

non-dairy whipped cream

  1. Whip together the coconut cream, peppermint extract, vanilla and, if desired, green food colouring or matcha. Beat until smooth and well combined.
  2. Fold in the crushed Oreos.
  3. Divide into shot glasses, top with whipped cream and sprinkle with a little more crushed Oreo.