Why I Love This Recipe
I appreciate how this recipe combines simplicity with indulgence. The natural sweetness from dates and the robust coffee flavor create a harmonious balance that’s both energizing and satisfying. Plus, the no-bake aspect means I can whip up these cupcakes without turning on the oven, making them ideal for warm days or quick dessert preparations.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crunchy base:
-
1 cup (150 g) almonds
-
10 (~80 g) soft dates
For the creamy coffee frosting:
-
1½ cups (225 g) cashews, soaked
-
¼ cup (60 ml) maple syrup
-
¼ cup (60 ml) strong brewed coffee
-
2 tablespoons (30 ml) coconut oil
-
1 teaspoon vanilla extract
Directions
-
Prepare the base: In a food processor, blend the almonds until they form a coarse meal. Add the dates and process until the mixture sticks together.
-
Divide the base mixture evenly among cupcake liners, pressing down firmly to form the crust.
-
Make the frosting: Drain the soaked cashews and place them in a blender. Add maple syrup, brewed coffee, coconut oil, and vanilla extract. Blend until smooth and creamy.
-
Spoon the frosting over the prepared bases, smoothing the tops with a spatula.
-
Place the cupcakes in the freezer for at least 2 hours to set.
-
Before serving, allow the cupcakes to thaw for about 10-15 minutes for optimal texture.
Servings and Timing
-
Yield: 12 cupcakes
-
Prep Time: 30 minutes
-
Chill Time: 2 hours
-
Total Time: 2 hours 30 minutes
Variations
I enjoy experimenting with this recipe by adding a tablespoon of cocoa powder to the frosting for a mocha twist. Sometimes, I sprinkle crushed coffee beans or cacao nibs on top for added texture and flavor. For a nut-free version, sunflower seeds can replace almonds and cashews, though the flavor profile will change slightly.
Storage and Reheating
I store these cupcakes in an airtight container in the freezer for up to a month. When I’m ready to enjoy one, I let it sit at room temperature for about 10-15 minutes to soften. Since they’re raw and contain no preservatives, I avoid leaving them out for extended periods.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, I can dissolve 1-2 teaspoons of instant coffee in ¼ cup of hot water to substitute for brewed coffee.
How long should I soak the cashews?
I soak the cashews for at least 4 hours or overnight in water. For a quicker method, I soak them in hot water for 1 hour.
Can I make these cupcakes nut-free?
Yes, I can substitute almonds and cashews with sunflower seeds or pumpkin seeds. However, the taste and texture will differ from the original recipe.
What can I use instead of coconut oil?
I can use melted cacao butter or a neutral-flavored oil like avocado oil, though it may slightly alter the flavor and texture.
Are these cupcakes suitable for children?
Due to the coffee content, I might limit these cupcakes for children or use a decaffeinated coffee alternative.
Conclusion
These Raw Vegan Coffee Cupcakes are a testament to how delicious and satisfying healthy desserts can be. With their rich coffee flavor and creamy texture, they make for an impressive treat that’s both nourishing and indulgent. I love having a batch ready in the freezer for whenever I need a quick, guilt-free dessert fix.
Print
Raw Vegan Coffee Cupcakes
- Total Time: 2 hours 30 minutes
- Yield: 12 cupcakes
- Diet: Vegan
Description
Smooth, rich, and naturally sweet, these raw cupcakes deliver bold coffee flavor in a gluten-free, dairy-free dessert that’s as nourishing as it is delicious.
Ingredients
For the Base:
1 cup (150 g) almonds
10 (~80 g) soft dates, pitted
For the Frosting:
1½ cups (225 g) cashews, soaked for at least 4 hours
¼ cup (60 ml) maple syrup
¼ cup (60 ml) strong brewed coffee (or 1–2 tsp instant coffee in hot water)
2 tablespoons (30 ml) coconut oil
1 teaspoon vanilla extract
Instructions
Prepare the base: In a food processor, blend almonds to a coarse meal. Add dates and blend until sticky and combined.
Form crusts: Divide the base mixture among cupcake liners and press firmly to create the crust.
Make the frosting: Drain cashews and add to blender with maple syrup, coffee, coconut oil, and vanilla. Blend until smooth and creamy.
Assemble: Spoon frosting over each base and smooth the tops.
Chill: Freeze cupcakes for at least 2 hours to set.
Serve: Thaw for 10–15 minutes before enjoying.
Notes
Add 1 tbsp cocoa powder to the frosting for a mocha version.
Garnish with cacao nibs or crushed coffee beans for texture.
For a nut-free version, use sunflower or pumpkin seeds instead of almonds/cashews.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
