Vegan No Bake “Cupcakes” [GF, Oil-Free]
A quick and yummy “cupcake” made of dates and walnuts and packed with chocolate flavor
Equipment
- food processor
Ingredients
For the Mini Cupcakes
- 1/2 cup pitted deglet noor dates NOT soaked
- 1 & 1/2 cups raw walnuts
- 1/2 cup cocoa powder or cacao
- 1/2 cup almond flour
- 1 & 1/4 tsp vanilla extract
- 3 & 1/2 tbsp pure maple syrup
- 1/4 tsp mineral salt plus a pinch or two to taste
- a touch of cinnamon optional
For the Strawberry Buttercream Frosting
- About 4 medium fresh strawberries (chopped well in a food processor (very small pieces but not entirely puréed, you don’t want a liquid)
- 1/2 stick vegan butter (4 oz- I use Earth Balance sticks) softened at room temp (I take mine out of the fridge and wait about 15 minutes or so until slightly soft)
- 4 cups unrefined powdered sugar preferably sifted
Instructions
For the Mini Cupcakes
- Add all of the cupcake ingredients to a food processor and pulse until nuts are small and fine and everything is well mixed. I pulse for about a minute or so.
- Scoop out about a tbsp and a half of cupcake mixture. Squeeze it together so it sticks and form into a ball. It will feel a little crumbly at first and that’s ok, it will stick together.
- Add the mixture in the formed balls into the cupcake liners in your mini cupcake pan, pressing down so it’s packed in there and adheres to the mini cupcake shape (see photo above), and refrigerate for about 20 minutes. Add more mixture to fill the cupcake liner as necessary.
For the Strawberry Buttercream Frosting
- When your can gently press into the butter and make an imprint (you want the butter slightly soft but not mushy), use an electric mixer to beat well.
- Slowly add about 2 cups of powdered sugar while beating, then add your strawberries.
- Slowly add the remaining sugar while beating until a nice, thick frosting forms.
- Add to a piping bag or simply use a knife to frost the cupcakes.
Notes
- For the frosting, if it’s too runny, either add a bit more sugar or refrigerate for 5 minutes or so. If it’s too thick, add a tiny splash of plant-based milk and beat.
- For the cupcakes, they are best after refrigerated only for a little bit. The fridge helps them set but they also stay soft when taken out around the 20 minute mark. If eating them days after making them, just let them sit out of the fridge at room temp until soft.