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.
4cups(400 g) cashew nuts, soaked for at least 6 hours and drained
2cups(400 g) coconut cream
1/2cup(150 g) maple syrup
4tbspinstant coffee granules
4 - 6tbspmelted coconut oil
2 - 3tbspinstant coffee granules, crushed into a fine powder
2 - 3tbspcocoa (or cacao) powder
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.
Recipe by The Loopy Whisk (www.theloopywhisk.com).