Description
Exquisite raw vegan coffee cupcakes blend rich espresso notes with creamy cashew frosting, creating a guilt-free dessert. Coffee enthusiasts will savor this no-bake treat that delivers intense flavor without compromising health-conscious ingredients.
Ingredients
Scale
- 2 cups (453.6 g / 16 oz) raw almonds or cashews
- 1 cup (453.6 g / 16 oz) raw cashews, soaked for 4-6 hours and drained
- 1 cup (177.4 g / 6.25 oz) Medjool dates, pitted
- 2 tbsps (14 g / 0.5 oz) cacao powder
- 1 tbsp (15 ml / 0.5 fl oz) brewed coffee or coffee extract
- 2 tsps (4 g / 0.14 oz) instant coffee powder or espresso powder
- 2 tbsps (30 ml / 1 fl oz) maple syrup or agave nectar
- 1 tsp (5 ml / 0.17 fl oz) vanilla extract
- ½ tsp (2.5 ml / 0.08 fl oz) vanilla extract
- ¼ cup (60 ml / 2 fl oz) coconut cream
- ¼ cup (28.4 g / 1 oz) unsweetened shredded coconut
- Pinch of salt
- Pinch of salt
- Coffee beans (optional)
- Dusting of cacao powder (optional)
- Shaved dark chocolate (optional)
Instructions
- Blend Base: Pulse almonds, dates, shredded coconut, cacao powder, coffee powder, vanilla extract, and salt in a food processor until the mixture becomes sticky and compact. Add minimal water if the texture appears too dry.
- Mold Cupcakes: Press the processed mixture evenly into 6 silicone cupcake molds or parchment-lined muffin tins, smoothing the surfaces with the back of a spoon to create uniform tops. Freeze to solidify the structure.
- Whip Frosting: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, brewed coffee, vanilla extract, and salt. Blend until achieving a silky, ultra-smooth consistency.
- Assemble and Decorate: Unmold the chilled cupcake bases and generously apply the creamy coffee frosting using a piping bag or spoon. Garnish with whole coffee beans, a dusting of cacao powder, or dark chocolate shavings.
- Chill and Serve: Refrigerate the assembled cupcakes for at least one hour to allow flavors to meld and texture to set. Serve chilled, savoring the rich, complex raw vegan delicacy.
Notes
- Optimize Ingredient Texture: Pulse nuts and dates carefully to prevent over-processing, which can create a soggy or too-dense base. Stop when mixture just starts to stick together for perfect cupcake consistency.
- Manage Moisture Carefully: Add water sparingly during base preparation – tiny drops make significant differences in binding and texture. Aim for a compact, not wet mixture.
- Enhance Flavor Depth: Allow cashews to soak thoroughly before blending frosting to guarantee maximum smoothness and creamy richness. Longer soaking (4-6 hours) intensifies overall taste profile.
- Customize Dietary Adaptations: Swap maple syrup with alternative sweeteners like agave or monk fruit for low-glycemic options. Replace cashews with soaked macadamia nuts for those with specific nut allergies.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 210
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg