Paleo Spinach and Artichoke Cups

5 from 12 votes

Keep your guests happy with these creamy and delicious Paleo Spinach and Artichoke Cups, whether it's game day, a holiday party, or any celebratory gathering!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Appetizer, Snack

Servings: mini cups

Calories: 113kcal

Author: Jean Choi

Ingredients

For the crust

2 cups blanched almond flour
1/2 cup tapioca starch
6 tbsp coconut oil
2 tbsp water
2 tsp garlic powder
1 1/2 tsp sea salt
1/4 tsp baking soda

For the spinach and artichoke filling

1/2 cup raw cashews soaked for at least 4 hours
2 garlic cloves
1/4 cup coconut milk
3 tbsp lemon juice
2 tsp nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt
1/8 tsp ground black pepper
Pinch of cayenne pepper optional
1/4 14oz can of artichoke hearts drained and chopped (about 1/2 cup)
3 oz frozen spinach thawed (about 1 cup)

Instructions

Preheat oven to 350 degrees F and grease a 24-cup mini muffin tin or 2 12-cup mini muffin tins.
Place all ingredients for the crust in a blender and pulse until mixed and can be formed into a dough. Add a little bit more coconut oil if the dough seems too dry.
Knead the dough a few times, then divide it equally into the muffin tin cups. Use your hands to press the dough to the bottom and the sides to form a shell.
Bake for 5 minutes. Remove from the oven and let cool for 5 minutes.
Drain the cashews, and squeeze out the liquid from the artichoke hearts and thawed spinach.
Place cashews, garlic, coconut milk, lemon juice, nutritional yeast, onion powder, sea salt, ground black pepper, and cayenne pepper (if using) in a blender, and blend until smooth and creamy.
Stir in spinach and artichoke hearts to the creamy cashew mixture.
Spoon the filling mixture evenly into the baked dough, about 1 rounded teaspoon per each dough cup.
Bake for 15-20 minutes until the dough is golden and the top of the filling starts to brown.
Remove from oven and cool for 5-10 minutes before digging in.

Nutrition