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

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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