Description

Indulge in these delightful Raw Vegan Coffee Cupcakes, featuring a crunchy almond-date base topped with a creamy coffee-infused cashew filling. This no-bake recipe is perfect for satisfying your sweet tooth without turning on the oven.

Ingredients

Units Scale

For the Base:

1 cup (150g) almonds
10 soft dates, chopped
2 tablespoons cacao nibs
2–3 tablespoons melted coconut oil

For the Filling:

4 cups (400g) cashew nuts, soaked for at least 6 hours and drained
2 cups (400g) coconut cream
1/2 cup (150g) maple syrup
4 tablespoons instant coffee granules
4–6 tablespoons melted coconut oil

For Decoration:

2–3 tablespoons instant coffee granules, crushed into a fine powder
2–3 tablespoons cocoa powder
Coffee beans (optional)

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Instructions

Prepare the Base:
- In a food processor, process the almonds until coarsely ground.
- Add the chopped dates and cacao nibs, and process until well combined.
- Add the melted coconut oil and process for an additional 30 seconds to 1 minute.
- Divide the mixture evenly into a silicone muffin mold, pressing down firmly to form the base.
- Refrigerate while preparing the filling.
Prepare the Filling:
- In a blender or food processor, blend the soaked and drained cashew nuts until smooth, about 5 minutes.
- Mix together the coconut cream, maple syrup, and instant coffee granules until the coffee is fully dissolved. If needed, warm the mixture slightly to aid dissolution.
- Add the coconut cream mixture to the blended cashews and blend until well incorporated.
- Add the melted coconut oil and blend for an additional minute.
- Spoon the filling over the prepared bases, filling each mold to the top and smoothing the surface.
- Reserve any leftover filling for decoration.
- Freeze for at least 4 hours, preferably overnight.
Decorate:
- Divide the leftover filling into two portions. Mix the crushed coffee granules into one half and the cocoa powder into the other.
- Refrigerate both mixtures for at least 4 hours, preferably overnight.
- Once chilled, remove the cupcakes from the molds and pipe the two flavored creams on top as desired.
- Garnish with coffee beans if using.

Notes

Serving: If stored in the freezer, allow the cupcakes to defrost for 10-15 minutes before serving. If stored in the refrigerator, they can be served immediately.
Storage: Keep the cupcakes in an airtight container in the refrigerator for up to one week or in the freezer for up to one month.