Description
These decadent raw vegan coffee cupcakes are made with natural ingredients, combining nuts, dates, and rich coffee flavor for a no-bake treat. They’re healthy, easy to make, and perfect for coffee lovers who want a guilt-free indulgence!
Ingredients
Units
Scale
- For the Cupcake Base:
- 1 cup raw almonds or cashews
- 1 cup Medjool dates, pitted
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons cacao powder
- 2 teaspoons instant coffee powder or espresso powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Coffee Frosting:
- 1 cup raw cashews, soaked for 4-6 hours and drained
- 1/4 cup coconut cream (the thick part from a chilled can of coconut milk)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon brewed coffee or coffee extract
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnishes:
- Coffee beans
- Dusting of cacao powder
- Shaved dark chocolate
Instructions
- Prepare the Cupcake Base:
- Add the almonds (or cashews), dates, shredded coconut, cacao powder, coffee powder, vanilla extract, and salt to a food processor.
- Process until the mixture becomes sticky and holds together when pressed. If it’s too dry, add 1 teaspoon of water at a time until the consistency is right.
- Divide the mixture into 6 portions and press into silicone cupcake molds or small muffin tins lined with parchment paper. Flatten the tops with the back of a spoon. Place in the freezer to firm up.
- Make the Coffee Frosting:
- In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, brewed coffee, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Assemble the Cupcakes:
- Remove the cupcake bases from the freezer and unmold them.
- Using a piping bag or spoon, top each base with a generous swirl of the coffee frosting.
- Garnish:
- Decorate the cupcakes with coffee beans, a dusting of cacao powder, or shaved dark chocolate for an elegant finish.
- Chill and Serve:
- Place the finished cupcakes in the refrigerator for at least 1 hour to set. Serve chilled for the best texture and flavor.
Notes
- These cupcakes store well in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Adjust the coffee flavor intensity by adding more or less coffee powder or brewed coffee to the frosting.
- For a nut-free version, substitute sunflower seeds or oats for the nuts in the base and use coconut milk in the frosting.