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No-Bake Chocolate Cupcakes

Quick and easy to make no-bake chocolate cupcakes. A perfect snack made with wholesome ingredients, gluten-free, and vegan.
Course Breakfast, Snack
Cuisine Gluten-free, Vegan
Author Nensi Beram

Ingredients

Cupcakes

  • 100 g toasted almonds ground
  • 100 g rolled oats ground
  • 60 g goji berries and cranberries mix
  • 2 tablespoons raw cacao powder
  • 200 g dates previously soaked in water for a minimum of 2 hours
  • 50 g creamed coconut a highly concentrated coconut in a firm block
  • 60 g dark chocolate

Chocolate frosting

  • 40 g dark chocolate
  • 60 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 1-2 tablespoons agave

Instructions

Cupcakes

  • Combine the dry ingredients in one bowl. Melt the coconut cream and chocolate over low heat in a medium pot. Stir until smooth and set aside.
  • Drain dates and add them to the blender. Blend shortly until you get a thick paste.
  • Mix date paste and melted chocolate with dry ingredients and stir well until combined. You can also use a hand mixer for this. Spread the mixture into prepared mini cylinder silicone molds and press down firmly to form the base. Place it in the fridge for a couple of hours to firm up.
  • Before serving, top them with chocolate frosting (see below)

Chocolate frosting

  • Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  • Add coconut cream, melted chocolate and agave to the blender and blend shortly until smooth.

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.