Description
Coffee lovers rejoice with these raw vegan Coffee Cupcakes, blending rich espresso and creamy cashew frosting into a guilt-free dessert. Smooth, indulgent bites deliver pure plant-based pleasure you can savor without compromise.
Ingredients
Scale
Main Ingredients:
- 2 cups raw almonds or cashews (453.6 grams)
- 1 cup Medjool dates, pitted (177.4 grams)
- 1 cup raw cashews, soaked for 4-6 hours and drained (453.6 grams)
Flavoring Ingredients:
- 2 tablespoons cacao powder (14 grams)
- 2 teaspoons instant coffee powder or espresso powder (4 grams)
- 1 tablespoon brewed coffee or coffee extract (15 milliliters)
- 2 tablespoons maple syrup or agave nectar (30 milliliters)
- ½ teaspoon vanilla extract (2.5 milliliters)
- 1 teaspoon vanilla extract (5 milliliters)
Supplementary Ingredients:
- ¼ cup unsweetened shredded coconut (28.4 grams)
- ¼ cup coconut cream (60 milliliters)
- Pinch of salt
- Pinch of salt
Optional Garnishes:
- Coffee beans
- Dusting of cacao powder
- Shaved dark chocolate
Instructions
- Transform almonds, dates, shredded coconut, cacao powder, coffee powder, vanilla extract, and salt into a cohesive mixture using a food processor. Pulse until the texture becomes sticky and compact, adding minimal water if the consistency appears too dry.
- Carefully distribute the processed mixture into 6 silicone cupcake molds or parchment-lined muffin tins, pressing firmly to create uniform bases. Smooth the surfaces with the back of a spoon to ensure even tops.
- Chill the cupcake bases in the freezer to solidify their structure and enhance their firmness.
- Create a luscious coffee frosting by blending soaked cashews, coconut cream, maple syrup, brewed coffee, vanilla extract, and salt in a high-speed blender until achieving a silky, ultra-smooth consistency.
- Gently remove the chilled cupcake bases from the freezer and carefully unmold them onto a serving surface.
- Generously apply the creamy coffee frosting over each base, using either a piping bag for elegant swirls or a spoon for a more rustic presentation.
- Elevate the visual appeal by garnishing with whole coffee beans, a delicate dusting of cacao powder, or elegant shavings of dark chocolate.
- Refrigerate the assembled cupcakes for a minimum of one hour, allowing the flavors to meld and the texture to set perfectly.
- Serve the chilled cupcakes, enjoying the rich, complex flavors and luxurious raw vegan texture.
Notes
- Soak cashews overnight or for at least 4 hours to ensure ultra-smooth, creamy frosting without lumps.
- Use room temperature dates for easier blending and better base consistency in the food processor.
- Experiment with different nuts like pecans or walnuts to create unique flavor profiles while maintaining the raw vegan texture.
- For a caffeine-free version, replace coffee powder and brewed coffee with decaf alternatives or chicory root powder to maintain the rich, roasted flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg