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
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.
STRACCIATELLA CUPCAKES ARE:
- Vegan
- Gluten-free
- Dairy-free
- No-bake
- Rich and creamy
- Delicious
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Stracciatella Cupcakes
Equipment
Ingredients
Crust
- 50 g roasted almonds ground
- 20 g rolled oats ground
- 10 g raw cacao powder
- 60 g pitted dates soaked in water for 1-2 hours
Stracciatella layer
- 200 g cashews previously soaked in water for 4-5 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- juice of 1 small lemon
- 5 tablespoons agave syrup
- 20 g shredded coconut
- a pinch of vanilla powder
- 40-50 g dark chocolate chopped
Extra
- 50 g dark chocolate for the drizzle
Instructions
Crust
- Drain dates really well after soaking them - you can use a fork to remove any excess water.
- Place ground roasted 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, agave syrup, vanilla powder, and lemon juice in the high-speed blender until the mixture becomes creamy.
- Add in shredded coconut and blend again shortly 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 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.
Servings
- Makes 6-7 cupcakes
Notes
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
Hi, does the recipe produce the exact quantity of filling as shown in the photo?
Hi, Skye! Yes, it makes 6-7 cupcakes (5 cm diameter, 5 cm in height).