Description
These Raw Vegan Coffee Cupcakes are a dreamy blend of rich espresso flavor, creamy cashew frosting, and a chewy nut-based crust. Naturally sweetened and gluten-free, they’re the perfect no-bake dessert for coffee lovers looking for a healthier treat!
Ingredients
For the crust:
1 cup raw almonds
1/2 cup medjool dates (pitted)
1 tablespoon cacao powder
1 teaspoon espresso powder (or instant coffee)
Pinch of salt
For the coffee cream filling:
1 cup raw cashews (soaked 4-6 hours, then drained)
1/4 cup maple syrup
1/4 cup brewed espresso or strong coffee (cooled)
1/4 cup coconut cream
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
Pinch of salt
Instructions
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Prepare the crust: In a food processor, pulse almonds until finely chopped. Add dates, cacao powder, espresso powder, and salt. Blend until the mixture sticks together.
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Form crusts: Press the crust mixture into silicone cupcake molds or a muffin tin lined with paper liners. Press firmly to form a base. Set aside.
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Make the filling: Blend soaked cashews, maple syrup, espresso, coconut cream, coconut oil, vanilla, and salt until ultra-smooth and creamy. Scrape down sides as needed.
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Assemble cupcakes: Spoon the filling over each crust base. Tap gently to smooth the tops.
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Chill: Freeze for at least 2 hours until set. Let thaw at room temperature for 10–15 minutes before serving.
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Serve and enjoy: Optionally, top with a dusting of cacao powder, a coffee bean, or shaved chocolate before serving.
Notes
Store leftovers in the freezer for up to 2 weeks.
No espresso? Use strong cold brew or instant coffee dissolved in warm water.
Add a little cinnamon for a warm, spiced twist.