Raw Vegan Coffee Cupcakes

Raw vegan

Not in the mood to bake but yet want something healthy to eat? You should definitely try these raw vegan coffee cupcakes. Rich in coffee flavor and arguably one of the most beautiful desserts ever, they have a crispy foundation and an absurdly creamy interior.

Lately, I've developed a slight obsession with raw vegan desserts. Since switching on the oven is pretty much the last thing I want to do in the summer. To be really honest, I believe that over the past few months, I have reached my limit on how many brownies is too many. Whoops?

This occurs almost annually throughout the summer. My body starts to crave all the healthy stuff and goes all "no thank you" for baked treats with a hint too much sugar. Smoothies, salad bowls, vegetable wraps, healthy desserts—you name it. To be honest, this craving is quite awesome when it comes to cravings. Furthermore, it's genuinely beneficial to you.

Therefore, even though these raw vegan coffee cupcakes are incredibly rich, creamy, and overflowing with flavorful coffee, They're healthy for you as well. And it's "the best darn thing you'll ever eat," to borrow a phrase from a dear friend.

Probably also one of the most attractive. #humblebrag

The base is constructed of coarsely ground almonds, dates, and coconut oil, and it is crunchy at first. A handful of cacao nibs will add an extra crunch, and coffee and chocolate go together like clockwork.

Soaked cashew nuts are the focal point of the creamy filling. That should come as no surprise. The ultimate ingredient in almost all raw dessert recipes are cashew nuts. They provide the crucial smoothness to these raw vegan cupcakes and serve as the ideal foundation for incorporating additional flavors.

Additionally included in the filling are coffee (of course), maple syrup (the answer to every no-refined-sugar prayer), and coconut cream for an added creamy punch. a huge amount of coffee. Lastly, a tiny bit of coconut oil to help our raw vegan coffee cupcakes maintain their shape. Puddles of raw vegan coffee just don't have the same allure.

Following a brief period of storage in the freezer, our cupcakes are prepared for decorating. We'll make use of the remaining cashew cream from the filling. And believe me when I say that it pipes like a dream after it's slightly cold. I realize that piping what are effectively ground nuts may seem strange, but it does the trick. It functions flawlessly.

A scattering of coffee beans, both to emphasize that this is a dessert made with coffee and because they are fantastic in all their crunchy beauty. and we're through.

What else is there to say about these raw, vegan coffee cupcakes?

Coffee gives you a boost with every bite.

With all of their swirls and glittering coffee beans, they are the sweetest tiny creatures.

The contrast between the creamy filling and the crunchy foundation is amazing.

They are HEALTHY: vegan, paleo, free of processed sugar, dairy, and gluten.

You will adore them.


Raw Vegan Coffee Cupcakes (Gluten + Dairy Free, Vegan + Paleo)

Raw vegan

Not in the mood to bake but yet want something healthy to eat? You should definitely try these raw vegan coffee cupcakes. Rich in coffee flavor and arguably one of the most beautiful desserts ever, they have a crispy foundation and an absurdly creamy interior.


For crunchy base:

  • One cup (150 g) almonds; 
  • ten chopped soft dates (about 80 g); 
  • two tablespoons (15 g) cacao nibs; 
  • two to three tablespoons melted coconut oil

For creamy coffee filling:

  • Four cups (400 g) of cashew nuts that have been soaked for at least six hours and then drained; 
  • two cups (400 g) of coconut cream; 
  • half a cup (150 g) of maple syrup;
  • four tablespoons of instant coffee granules; 
  • four to six tablespoons of melted coconut oil

For pipping / decoration:

  • Two to three tablespoons of finely ground instant coffee granules; 
  • two to three tablespoons of cocoa powder (or cacao); 
  • optional coffee beans
Check Out: Raw vegan chocolate coffee cheesecake bites


For Crunchy base:

  1. The almonds should be coarsely ground after being processed in a blender or food processor.
  2. Process until the cacao nibs and chopped dates are well combined.
  3. Proceed to process for an additional 30 to 1 minute after adding the coconut oil.
  4. Spoon about 1 1/2 to 2 tablespoons of the foundation mixture into each silicone muffin/cupcake mold hole, and firmly press down with your fingers or a measuring cup of the appropriate size.
  5. While making the filling, place in the refrigerator.

For creamy coffee filling:

  1. The cashew nuts that have been soaked and drained should be blended or processed for approximately five minutes, or until they are as smooth as possible.
  2. Meanwhile, combine the instant coffee granules, coconut cream, and maple syrup. If the coffee isn't completely dissolved by the moisture from the coconut cream, give it a quick warm up on the burner or in the microwave.
  3. Stir this mixture into the cashew nut mixture and blend until well combined.
  4. Blend for an additional minute after adding the coconut oil.
  5. Spoon or scoop the coffee cashew cream onto the crispy base of each cupcake, filling each hole completely and smoothing the top.
  6. Roughly half of the mixture should be left. About half of the mixture should be left over; this is what you'll use for piping!
  7. Freeze for four hours or more, ideally over night.

For pipping / decorations:

  1. Split the remaining cashew cream in half and combine the cocoa powder and crushed coffee in one half.
  2. The two cashew creams should be chilled for at least four hours, if not overnight.
  3. Once they have frozen or cooled, take the raw vegan cupcakes that have firmed up out of the silicone mold. Garnish with coffee beans and pipe the two cashew creams on top.

Serving and Storage:

  1. The raw vegan cupcakes should begin to thaw around ten to fifteen minutes before serving if you plan to store them in the freezer.
  2. You can serve them immediately if you store them in the refrigerator.
  3. The raw vegan coffee cupcakes freeze nicely for up to one month, and they keep well in the refrigerator for about a week when stored in a closed container.

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