Description
Delectable Raw Vegan Coffee Cupcakes blend rich Colombian espresso with creamy cashew frosting for a guilt-free dessert experience. Coffee lovers will savor these elegant, nutrient-packed treats that celebrate plant-based indulgence.
Ingredients
- 1 cup (240 ml / 8 oz) Medjool dates, pitted
- 1 cup (240 ml / 8 oz) raw almonds or cashews
- ¼ cup (60 ml / 2 oz) unsweetened shredded coconut
- 2 tbsps cacao powder
- 2 tsp instant coffee powder or espresso powder
- ½ tsp vanilla extract
- Pinch of salt
- 1 cup (240 ml / 8 oz) raw cashews, soaked for 4-6 hours and drained
- ¼ cup (60 ml / 2 oz) coconut cream (the thick part from a chilled can of coconut milk)
- 2 tbsps maple syrup or agave nectar
- 1 tbsp brewed coffee or coffee extract
- 1 tsp vanilla extract
- Pinch of salt
- Coffee beans
- Dusting of cacao powder
- Shaved dark chocolate
Instructions
- Prepare Base: In a food processor, thoroughly blend almonds, cashews, dates, shredded coconut, cacao powder, coffee powder, vanilla extract, and salt until the mixture becomes a cohesive, sticky texture that holds together when pressed. Adjust moisture by adding minimal water if the mixture appears too dry.
- Mold and Chill: Evenly distribute the processed mixture into 6 silicone cupcake molds or parchment-lined muffin tins, meticulously smoothing the tops with the back of a spoon. Transfer to the freezer to set and maintain structural integrity.
- Craft Frosting: Drain and rinse soaked cashews, then blend with coconut cream, maple syrup, freshly brewed coffee, vanilla extract, and a pinch of salt in a high-speed blender. Process until achieving an ultra-smooth, creamy consistency, periodically scraping down the blender’s sides to ensure thorough integration.
- Assemble and Decorate: Carefully unmold the chilled cupcake bases onto a serving surface. Apply the coffee frosting generously using a piping bag or spoon, creating elegant swirled patterns. Embellish with whole coffee beans, a delicate cacao powder dusting, or finely shaved dark chocolate for a sophisticated presentation.
- Finalize and Serve: Refrigerate the completed cupcakes for a minimum of one hour to allow complete setting and flavor development. Serve chilled, showcasing their rich, creamy texture and intense coffee-infused profile.
Notes
Perfect Moisture Control: Add water gradually to the base mixture, ensuring it binds without becoming too wet or crumbly.
Texture Optimization: Pulse nuts and dates until they form a consistent, sticky texture that easily holds together when pressed, avoiding over-processing.
Freezing Strategy: Chill cupcake bases thoroughly to stabilize structure and enhance the final dessert’s firm, smooth consistency.
Blending Precision: Scrape blender sides while preparing frosting to guarantee ultra-smooth, lump-free cream without compromising the delicate raw vegan texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 13 g
- Sodium: 5 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg