Easy No-Bake Dessert
I’m a big fan of no-bake desserts — they’re simple, delicious, and perfect any time of year. These Vegan White Chocolate Cupcakes combine a crunchy hazelnut-coconut crust with a smooth, creamy white chocolate filling for an elegant mini treat.
Vegan White Chocolate Cupcakes feature a base made from roasted hazelnuts, coconut flour and dates, topped with a rich cashew-and-coconut cream blended with vegan white chocolate. They’re easy to make and can be garnished with seasonal fruit or berries.
Dietary notes: vegan (dairy-free), gluten-free, soy-free.
Ingredients
Crust
- Dry roasted hazelnuts
- Fine coconut flour
- Dates (pitted)
White chocolate filling
- Cashews (soaked)
- Full-fat coconut cream (chilled)
- Vegan white chocolate
- Lemon juice
- Agave syrup
How to Make It
Soaking cashews: Place cashews in a bowl and cover with water. Soak at room temperature for at least 4 hours to soften them for a silky cream.
Soaking dates: Cover pitted dates with water and soak for 1–2 hours, then drain thoroughly.
Crust
- Drain the soaked dates well and remove excess water with a fork or fine sieve.
- Pulse dry roasted hazelnuts, coconut flour and dates in a food processor until the mixture clumps together and becomes sticky.
- Press the mixture evenly into nine small cylinder silicone molds (about 6 cm diameter) to form firm bases.
White Chocolate Filling
- Melt the vegan white chocolate gently over low heat, stirring until smooth. Set aside to cool slightly.
- Drain the soaked cashews and add them to a high-speed blender with the chilled coconut cream, agave syrup and lemon juice. Blend until completely smooth and creamy.
- Pour in the melted white chocolate and blend briefly to combine. Taste and adjust sweetness if needed.
- Spoon the white chocolate cream over the prepared crusts, filling each mold and smoothing the tops.
- Freeze the cupcakes for at least 4–5 hours, or until firm.
Note on coconut cream
Use full-fat canned coconut milk chilled overnight so the cream separates from the liquid. Scoop the firm cream from the top; if the coconut is too watery the filling won’t hold its shape.
Serving suggestion
- Remove the cupcakes from the freezer and let them sit a minute to ease unmolding.
- Drizzle with additional melted vegan white chocolate and finish with fresh red currants or other seasonal fruit.
Storing
Store leftover cupcakes in the refrigerator for short-term use or keep them in the freezer for longer storage.
Tips and How-Tos
Roasting hazelnuts enhances flavor and texture. Simple method:
- Preheat oven to 180 °C (350 °F).
- Spread hazelnuts in a single layer on a baking sheet.
- Roast 10–15 minutes, stirring every 5 minutes for even browning.
- When fragrant and golden, remove and let cool before using.
- Melt white chocolate over low heat and let it cool slightly so it’s thick but pourable.
- Test a small drip on the side of a cupcake. If it runs too quickly, let the chocolate cool a bit more.
- Practice a few drips until you get the desired effect — controlling temperature is key.
Note: Both the chocolate and the cupcakes should be at appropriate temperatures for best results.
Why You’ll Love These Cupcakes
- Vegan and dairy-free
- Gluten-free and soy-free
- No baking required
- Rich, creamy texture with a crunchy base
- Great for holidays or special occasions
Thank you for stopping by! If you try this recipe, please share your thoughts in the comments below. If you post a photo on social media, tag the creator so they can see your remake.
Vegan White Chocolate Cupcakes
Nensi Beram
30 mins
Gluten-free, Vegan
9
434 kcal
Equipment
- Food processor
- Cylinder silicone cupcake molds (6 cm)
- High-speed blender
- Silicone spatula
Ingredients
Crust
- 100 g dry roasted hazelnuts
- 25 g fine coconut flour
- 90 g dates (pitted)
White chocolate filling
- 250 g cashews (soaked)
- 150 g coconut cream (full-fat, chilled)
- 100 g vegan white chocolate
- 20 ml lemon juice
- 20–30 ml agave syrup
Extra (for drizzle)
- 80 g vegan white chocolate
Instructions
Crust
- Drain dates thoroughly after soaking to remove excess water.
- Process hazelnuts, coconut flour and dates in a food processor until the mixture sticks together.
- Press the mixture into nine small silicone molds (6 cm diameter) to form firm bases.
White chocolate filling
- Melt the white chocolate over low heat and stir until smooth.
- Drain soaked cashews and add to a high-speed blender.
- Add coconut cream, agave syrup and lemon juice and blend until very smooth.
- Add the melted white chocolate and blend briefly to combine. Adjust sweetness if needed.
- Spoon the filling over the crusts, smooth the tops, and freeze for at least 4–5 hours until firm.
Serving suggestion
- Remove cupcakes from the freezer and unmold carefully.
- Drizzle with melted white chocolate and top with red currants or other berries.
Storing
- Keep leftovers in the fridge for short-term use or in the freezer for longer storage.
Notes
SOAKING CASHEWS: Cover cashews with water and soak at room temperature for at least 4 hours.
SOAKING DATES: Soak pitted dates in water for 1–2 hours, then drain thoroughly.
Use a high-speed blender for the smoothest cashew cream.
NOTE ON COCONUT CREAM: Use full-fat canned coconut milk chilled overnight so the cream separates and scoops easily. If the coconut is watery, the filling will not hold its shape.
Nutrition facts
*Nutritional information is an estimate.
Keyword: dairy-free white chocolate dessert, no-bake white chocolate cupcakes, white chocolate recipes