Raw coconut cupcakes | a delicious no bake vegan recipe
These raw coconut cupcakes are the perfect summer treat. Just imagine you are lying on the beach of a tropical island, the sun is shining on your skin, you can see coconut palm trees everywhere and the sound of the waves calms you. You bite into one of these raw coconut cupcakes, the piece melts in your mouth and your taste buds are about to scream with joy…… Sorry to burst the bubble, as you are probably not lying on the beach right now, but trust me when I say that these raw coconut cupcakes will taste amazing wherever you are. If you love coconuts, this recipe is definitely for you.
I am obsessed with coconuts, they are my favorite ingredient in desserts and as a child I always loved eating Bounty bars. Do you know Bounty, these coconut bars which are covered in chocolate?! Yes this was my favorite, I couldn’t get enough of them. My raw coconut cupcakes are not the same, I also wouldn’t call them vegan bounty bars as they aren’t covered in chocolate (note to myself: I have to try this next time!) and they are furthermore not bars but cups. However they are super delicious and I bet so much healthier than most store bought coconut bars. These raw coconut cupcakes are vegan, gluten free, refined sugar free, delicious and very coconutty. This recipe is furthermore raw, which means it doesn’t require baking.
Easy to make recipe
You only need 8 ingredients and 20 minutes of your valuable time to prepare this healthy treat. Even though these raw coconut cupcakes require no baking they need to go in the freezer for at least two hours to set. Just make them in the morning, put them in the freezer and enjoy them as dessert after your lunch. Or make them in the evening and eat them for breakfast. But they taste also great as afternoon snack, just fyi! I recommend you use muffin silicone molds as they make it so much easier to unmold this dessert. I sprinkled some cacao nibs on top, this is of course optional, but they add some crunchiness to this dessert and they also look nice, don’t you agree?
To sum it up, these raw coconut cupcakes are:
- Dairy free
- Egg free
- Refined sugar free
- Gluten free
- Nut free
- Rich in taste
- Easy to make
- Definitely more healthy than store bought coconut bars
Make them today!
If you recreate my recipe, please leave a comment below and/or tag me in your Instagram or Facebook post with @elavegan and #elavegan so that I can see it and leave a comment.
Raw coconut cupcakes, a vegan and gluten free recipe which is easy to make and furthermore refined sugar free
- 10 - 11 small dates (deglet nour) (80 g)
- 4 tbsp instant oats (gluten free) (28 g)
- 4 tbsp cocoa powder (24 g)
- 4 tbsp shredded coconut, unsweetened (24 g)
- 1 1/2 tbsp maple syrup (15 g)
- 1 cup shredded coconut, unsweetened (100 g)
- 1/3 cup + 1 tbsp coconut yogurt (100 g)
- 3 tbsp liquid sweetener, e.g. raw agave or maple syrup (60 g / 45ml)
- 2 tbsp coconut cream from a chilled coconut can (40 g) - see recipe notes
- 2 tbsp coconut oil, melted (28 g)
Process the ingredients for the bottom layer in your food processor for about 10 seconds
Press the dough into 8 muffin molds (silicone molds work best)
Process all ingredients for the coconut layer in your food processor. Blend for some seconds, stop the motor and scrape down the sides with a spoon. Do this until all the ingredients are well combined. This might take about 10 minutes
Fill the coconut layer on top of the bottom layer and freeze the raw coconut cupcakes for at least two hours. Let them thaw for about 15-20 minutes until you eat them. Enjoy!
Put a coconut can in your fridge overnight and only use the thick cream on top (not the coconut water)