Raw Vegan Coffee Cupcakes

Want a wholesome sweet without turning on the oven? These raw vegan java cupcakes are retributive the thing for you! With a crunchy fund and a preposterously creamy material, they're chock-full of drinkable, and quite peradventure one of the prettiest desserts e'er.

A raw vegan seed cupcake in the foreground, decorated with pretty piping and sprinkled with potable beans. Writer raw vegan cupcakes are in the emphasise on a ornamental teeny block set.

This happens pretty overmuch every season. My body gets all 'no impart you' nearly toughened desserts with slightly too some sweetener, and starts craving ALL THE HEALTHY STUFF. You couple - smoothies, salad bowls, veggie wraps, healthy desserts… the complex.

Which, let's be straight, as far as cravings go, this one's pretty shucks alter. And, you fuck, actually advantage for you.

Ingredients

For crunchy base:

• 1 cup (150 g) almonds
• 10 (~80 g) soft dates, chopped
• 2 tbsp (15 g) cacao nibs
• 2 - 3 tbsp melted coconut oil

For creamy coffee filling:

• 4 cups (400 g) cashew nuts, soaked for at least 6 hours and drained
• 2 cups (400 g) coconut cream
• 1/2 cup (150 g) maple syrup
• 4 tbsp instant coffee granules
• 4 - 6 tbsp melted coconut oil

For piping/decorations:

• 2 - 3 tbsp instant coffee granules, crushed into a fine powder
• 2 - 3 tbsp cocoa (or cacao) powder
• coffee beans (optional)

Instructions

For crunchy base:

1. In a blender or food processor, process the almonds until coarsely ground.
2. Add the chopped dates and cacao nibs, and process until evenly incorporated.
3. Addthe coconut oil and process for a further 30 seconds - 1 minute.
4. Transfer ~1 1/2 - 2 tbsp of the base mixture into each of the holes of a silicone muffin/cupcake mould, and press it down firmly either by using your fingers or a measuring cup of suitable size.
5. Refrigerate while you're preparing the filling.

For creamy coffee filling:

1. In a blender or food processor, blend the soaked and drained cashew nuts until as smooth as you can get them, about 5 minutes.
2. In the mean time, mix together the coconut cream, maple syrup and instant coffee granules. The moisture from the coconut cream should fully dissolve the coffee – if it doesn't, warm briefly on the stove or in the microwave.
3. Add this mixture to the blended cashew nuts, and blend until evenly incorporated.
4. Add the coconut oil and blend for a further 1 minute.
5. Using a spoon or an ice cream scoop, transfer the coffee cashew cream on top of the crunchy base – fill each cupcake hole fully, and smooth out the top.
6. You should be left with about 1/2 of the mixture – you'll use this for piping!
7. Freeze for at least 4 hours, preferably overnight.

For piping/decorations:

1. Divide the leftover cashew cream into two: mix the crushed coffee into one half, and the cocoa powder into the other.
2. Refrigerate the two cashew creams for at least 4 hours, preferably overnight.
3. After the freezing/chilling, remove the firmed-up raw vegan cupcakes from the silicone mould, decorate them by piping the two cashew creams on top, and sprinkle with coffee beans.

Serving and storage:

1. If you will keep the raw vegan cupcakes in the freezer, start defrosting them about 10 - 15 minutes before serving.
2. If you keep the in the fridge, they can be served straight away.
3. The raw vegan coffee cupcakes keep well in a closed container in the fridge for about 1 week, and in the freezer for about one month.