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Raw Vegan Coffee Cupcakes

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These decadent raw vegan coffee cupcakes are made with natural ingredients, combining nuts, dates, and rich coffee flavor for a no-bake treat. They’re healthy, easy to make, and perfect for coffee lovers who want a guilt-free indulgence!

Ingredients

Scale
  • For the Cupcake Base:
    • 1 cup raw almonds or cashews
    • 1 cup Medjool dates, pitted
    • 1/4 cup unsweetened shredded coconut
    • 2 tablespoons cacao powder
    • 2 teaspoons instant coffee powder or espresso powder
    • 1/2 teaspoon vanilla extract
    • Pinch of salt
  • For the Coffee Frosting:
    • 1 cup raw cashews, soaked for 4–6 hours and drained
    • 1/4 cup coconut cream (the thick part from a chilled can of coconut milk)
    • 2 tablespoons maple syrup or agave nectar
    • 1 tablespoon brewed coffee or coffee extract
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • Optional Garnishes:
    • Coffee beans
    • Dusting of cacao powder
    • Shaved dark chocolate

Instructions

  1. Prepare the Cupcake Base:
    • Add the almonds (or cashews), dates, shredded coconut, cacao powder, coffee powder, vanilla extract, and salt to a food processor.
    • Process until the mixture becomes sticky and holds together when pressed. If it’s too dry, add 1 teaspoon of water at a time until the consistency is right.
    • Divide the mixture into 6 portions and press into silicone cupcake molds or small muffin tins lined with parchment paper. Flatten the tops with the back of a spoon. Place in the freezer to firm up.
  2. Make the Coffee Frosting:
    • In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, brewed coffee, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. Assemble the Cupcakes:
    • Remove the cupcake bases from the freezer and unmold them.
    • Using a piping bag or spoon, top each base with a generous swirl of the coffee frosting.
  4. Garnish:
    • Decorate the cupcakes with coffee beans, a dusting of cacao powder, or shaved dark chocolate for an elegant finish.
  5. Chill and Serve:
    • Place the finished cupcakes in the refrigerator for at least 1 hour to set. Serve chilled for the best texture and flavor.

Notes

  • These cupcakes store well in the refrigerator for up to 5 days or in the freezer for up to 1 month.
  • Adjust the coffee flavor intensity by adding more or less coffee powder or brewed coffee to the frosting.
  • For a nut-free version, substitute sunflower seeds or oats for the nuts in the base and use coconut milk in the frosting.

Find it online: https://ukfinda.com/raw-vegan-coffee-cupcakes/