Want a healthy dessert without turning on the oven? These raw vegan coffee cupcakes are just the thing for you! With a crunchy base and a ridiculously creamy filling, they’re chock-full of coffee, and quite possibly one of the prettiest desserts ever.
I’ve been on something of a raw vegan dessert kick lately. Because it’s summer and turning on the oven is just about the last thing I want to do. And, in all honesty, I think I’ve reached my how-many-brownies-is-too-many-brownies limit in the last few months. Oops?
This happens pretty much every summer. My body gets all ‘no thank you’ about baked desserts with slightly too much sugar, and starts craving ALLTHEHEALTHYSTUFF. You know – smoothies, salad bowls, veggie wraps, healthy desserts… the works. Which, let’s be honest, as far as cravings go, this one’s pretty darn cool. And, you know, actually good for you.
So, while these raw vegan coffee cupcakes may be decadent and creamy and luxurious and over-stuffed with delicious coffee flavour… they’re also good for you. And, in the words of a good friend:
“The best darn thing you’ll ever eat.”
And probably one of the prettiest to. #humblebrag
It all starts with a crunchy base, made from coarsely processed almonds, dates and coconut oil. Let’s throw in a handful of cacao nibs, for that extra crunch, and because coffee + chocolate = life.
The creamy filling is all about soaked cashew nuts. No surprise there, right? Cashew nuts are just about the holy grail of pretty much every raw dessert out there. They give these raw vegan cupcakes their all-important creaminess, and make the perfect basis for adding other flavours.
Also in the filling: coconut cream (for that extra creamy oomph), maple syrup (the answer to all no-refined-sugar prayers) and coffee (duh). A whole lotta coffee. Finally, a dash of coconut oil, to ensure that our raw vegan coffee cupcakes keep their shape… raw vegan coffee puddles just don’t have the same charm.
After a bit of hanging out in the freezer, our cupcakes are ready for being decorated. We’ll use the cashew cream that’s leftover from the filling… and let me tell you, once it’s slightly chilled, it pipes like a dream. I know it might feel weird, piping what’s essentially ground nuts – but it works. It works beautifully.
A sprinkling of coffee beans, just to really drive the point home that THIS IS A COFFEE DESSERT (and because they’re awesome in all their crunchy glory)… and we’re done.
So… what more can I tell you about these raw vegan coffee cupcakes?
You get a coffee kick in every bite.
They are the cutest little things, with all the swirls and the shiny coffee beans.
The contrasting textures of crunchy base and creamy filling are divine.
They’re HEALTHY: gluten and dairy free, with no refined sugar, vegan and paleo.
You’ll love them.
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Raw Vegan Coffee Cupcakes (Gluten + Dairy Free, Vegan + Paleo)
For crunchy base:
- 1 cup (150 g) almonds
- 10 (~80 g) soft dates, chopped
- 2 tbsp (15 g) cacao nibs
- 2 - 3 tbsp melted coconut oil
For creamy coffee filling:
- 4 cups (400 g) cashew nuts, soaked for at least 6 hours and drained
- 2 cups (400 g) coconut cream
- 1/2 cup (150 g) maple syrup
- 4 tbsp instant coffee granules
- 4 - 6 tbsp melted coconut oil
- 2 - 3 tbsp instant coffee granules, crushed into a fine powder
- 2 - 3 tbsp cocoa (or cacao) powder
- coffee beans (optional)
For crunchy base:
- In a blender or food processor, process the almonds until coarsely ground.
- Add the chopped dates and cacao nibs, and process until evenly incorporated.
- Add the coconut oil and process for a further 30 seconds - 1 minute.
- Transfer ~1 1/2 - 2 tbsp of the base mixture into each of the holes of a silicone muffin/cupcake mould, and press it down firmly either by using your fingers or a measuring cup of suitable size.
- Refrigerate while you're preparing the filling.
For creamy coffee filling:
- In a blender or food processor, blend the soaked and drained cashew nuts until as smooth as you can get them, about 5 minutes.
- In the mean time, mix together the coconut cream, maple syrup and instant coffee granules. The moisture from the coconut cream should fully dissolve the coffee – if it doesn't, warm briefly on the stove or in the microwave.Add this mixture to the blended cashew nuts, and blend until evenly incorporated.
- Add the coconut oil and blend for a further 1 minute.
- Using a spoon or an ice cream scoop, transfer the coffee cashew cream on top of the crunchy base – fill each cupcake hole fully, and smooth out the top.You should be left with about 1/2 of the mixture – you'll use this for piping!
- Freeze for at least 4 hours, preferably overnight.
- Divide the leftover cashew cream into two: mix the crushed coffee into one half, and the cocoa powder into the other.
- Refrigerate the two cashew creams for at least 4 hours, preferably overnight.
- After the freezing/chilling, remove the firmed-up raw vegan cupcakes from the silicone mould, decorate them by piping the two cashew creams on top, and sprinkle with coffee beans.
Serving and storage:
- If you will keep the raw vegan cupcakes in the freezer, start defrosting them about 10 - 15 minutes before serving.If you keep the in the fridge, they can be served straight away.
- The raw vegan coffee cupcakes keep well in a closed container in the fridge for about 1 week, and in the freezer for about one month.
Looking for more raw vegan desserts? You’re in the right place!