Vegan White Chocolate Cupcakes

Easy no-bake dessert

I’m all about no-bake desserts! They are easy to make, tasty, and perfect all year round. Are you a fan too?

These Vegan White Chocolate Cupcakes have a crumbly crust made of roasted hazelnuts and coconut flour. The crust is sweetened with dates and topped with thick, rich and creamy white chocolate layer.

These mini treats are very easy to make and they taste so good. You can top them with whatever’s in season.

Dietary requirements: vegan (dairy-free), gluten-free, and soy-free.

Meet the ingredients

Crust

• Dry roasted hazelnuts (check How to roast hazelnuts)
• Fine coconut flour
• Dates

White chocolate layer

• Cashews
• Coconut cream
• Vegan white chocolate
• Lemon juice
• Agave syrup

How to make it

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 dry roasted hazelnuts, fine coconut flour, and dates in the food processor and process until the mixture sticks together.
• Once it’s all combined and the mixture is nice and sticky, spread the mixture into 9 small cylinder cupcake silicone molds 6 cm diameter and press down firmly to form the base.

White chocolate layer

• Melt chocolate in a small pot over low heat. Stir until smooth.
• Drain cashews well and place them into a high-speed blender.
• Add coconut cream, agave syrup, and lemon juice and process until smooth and creamy.
• Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
• Using a spoon, layer the white chocolate 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 or until firm.

Note on coconut cream

Always use full-fat canned coconut milk or the cupcakes won’t turn out creamy. Chill it 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. If it’s too watery, the cupcakes won’t be able to hold their shape.

Serving suggestion

• Remove the cupcakes from the freezer.
• Drizzle each cupcake with melted white chocolate (see How to drizzle chocolate) and top with red currants.

Storing

Keep the leftover cupcakes in the fridge or the freezer.

Tips and how-tos

Vegan White Chocolate Cupcakes are:

• Vegan (dairy-free)
• Gluten-free
• Soy-free
• No-bake
• Rich and creamy
• Perfect treat to make for holidays

Vegan White Chocolate Cupcakes

Nensi Beram

Vegan White Chocolate Cupcakes are easy to make, tasty, and perfect all year round. These mini treats are also vegan, gluten-free, and soy-free.

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Prep Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 9

Calories 434 kcal

Equipment

• Food processor
• Cylinder cupcake silicone molds
• High-speed blender
• Silicone spatula

Ingredients

  

1x2x3x

Crust

• 100 g dry roasted hazelnuts
• 25 g coconut flour
• 90 g dates

White chocolate filling

• 250 g cashews
• 150 g coconut cream
• 100 g vegan white chocolate
• 20 ml lemon juice
• 20-30 ml agave syrup

Extra (for the drizzle)

• 80 g vegan white chocolate

Instructions

 

Crust

• Drain dates really well after soaking them - you can use a fork to remove any excess water.
• Place dry roasted hazelnuts, fine coconut flour, and dates in the food processor and process until the mixture sticks together.
• Once it’s all combined and the mixture is nice and sticky, spread the mixture into 9 small cylinder cupcake silicone molds (6 cm diameter) and press down firmly to form the base.

White chocolate filling

• Melt chocolate in a small pot over low heat. Stir until smooth.
• Drain cashews well and place them into a high-speed blender.
• Add coconut cream, agave syrup, and lemon juice and process until smooth and creamy. 
• Add in melted white chocolate and blend again briefly until all is well combined. Adjust sweetness if needed.
• Using a spoon, layer the white chocolate 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 or until firm.

Serving suggestion

• Remove the cupcakes from the freezer.
• Drizzle each cupcake with melted white chocolate (see How to drizzle chocolate) and top with red currants.

Storing

• Keep the leftover cupcakes in the fridge or the freezer. 

Notes

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.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cupcakes won't turn out creamy. Chill it 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. If it's too watery, the cupcakes won't be able to hold their shape.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Vegan White Chocolate Cupcakes

Amount per Serving

Calories

434

% Daily Value*

Fat

 

32

g

49

%

Sodium

 

28

mg

1

%

Carbohydrates

 

34

g

11

%

Fiber

 

4

g

17

%

Sugar

 

22

g

24

%

Protein

 

9

g

18

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword dairy-free white chocolate dessert, no-bake white chocolate cupcakes, white chocolate recipes