EASY NO-BAKE CUPCAKES

Delicious no-bake stracciatella cupcakes have a roasted almond-oat chocolate crust topped with a creamy stracciatella layer.

These cupcakes are vegan, gluten-free, dairy-free, and soy-free.

Servings: Makes 6-7 cupcakes.

HOW TO MAKE STRACCIATELLA CUPCAKES

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

CRUST

Drain dates really well after soaking them – you can use a fork to remove any excess water.
Place ground roasted almonds (check How to roast almonds), ground rolled oats, cacao powder, and dates in the food processor and process until the mixture sticks together. Adjust sweetness.
Once it’s all combined and the mixture is nice and sticky, spread the mixture into 6-7 small cylinder silicone molds (5 cm diameter, 5 cm in height) and press down firmly to form the base.

STRACCIATELLA LAYER

Blend cashews, coconut cream (see Note on coconut cream), agave syrup, vanilla powder, and lemon juice in the high-speed blender until the mixture becomes creamy.
Add in shredded coconut and blend again briefly until all is well combined.
Gently stir in finely chopped dark chocolate.
Tip: Before adding finely chopped dark chocolate make sure the filling is not warm or chocolate will melt (the filling can be a bit warm after blending. If so, place it in the fridge for 10-15 minutes). Also, it’s best if you put finely chopped chocolate pieces in the freezer for half an hour before adding them to the filling to ensure that they won’t melt.
Using a spoon, layer the stracciatella cream on top of the crunchy base – fill each cupcake hole fully, and smooth out the top.
Place the cupcakes in the freezer to set for at least 4-5 hours.

SERVING SUGGESTION

Drizzle the cake with melted chocolate (see How to drizzle chocolate) and top with fresh or frozen blueberries.

STORING

Store leftover cupcakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

TIPS AND HOW-TOS

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:
Preheat oven to 180 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

HOW TO DRIZZLE CHOCOLATE

Melt dark chocolate in a small pot over low heat. When the cupcakes are set, take them out of the freezer. Using a teaspoon, do a test drip by letting melted chocolate run down the side of the cupcake. If it falls rapidly and reaches the bottom of the cupcake, your chocolate is probably too warm. Let it cool down a bit and then try again until you create beautiful, perfect drips!

Having the melted chocolate and the cupcakes at the right temperature is essential for this. You might need a little bit of practice, but it’s very easy once you get it.