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Vegan White Chocolate Cupcakes

by Nensi Beram
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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

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

Crust

White chocolate layer

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

Vegan White Chocolate Cupcakes

How to make it

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 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.

Vegan White Chocolate Cupcakes

Tips and how-tos

How to roast hazelnuts

Roasting hazelnuts deepens their flavor and gives them a crisper texture. Here is how to do it:

  • Preheat oven to 180 °C.
  • Spread the hazelnuts 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 hazelnuts to cook evenly.
  • When the hazelnuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
How to drizzle chocolate
  • Melt white 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 your 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 those beautiful, perfect drips!

Note: Having the melted chocolate and the cupcake 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.

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Vegan White Chocolate Cupcakes

Vegan White Chocolate Cupcakes are:

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


Vegan White Chocolate Cupcakes

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.
Prep Time 30 mins
Cuisine Gluten-free, Vegan
Servings 9
Calories 434 kcal

Ingredients
  

Crust

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

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