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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Cappuccino vegan cups

October 25, 2016 by Ania - 34

chocolate, easy, gluten-free, oil-free, rawgo to recipe

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cappuccino vegan cups top down

I’ve been a massive coffee fan since I can remember. I think it must have started with my grandma and her deep love for coffee and ice-cream (ideally both at once!). Every time we would visit, she always had a mean selection of ice cream ready in the freezer and coffee was pretty much my favourite flavour (on a par with hazelnut), which is quite unusual for a child, I guess 😉 .

Even though my favourite way to have coffee has certainly evolved over the years, I haven’t lost my love for coffee and coffee-flavoured things like espresso chocolate, coffee cake and the coffee candy Kopiko, which my grandad would bring back from overseas travels.

I used to be a cappuccino girl, especially back in London where the weather doesn’t spoil you much and a hot, frothy cappuccino hugs you like a warm blanket on a cold, blustery day. Once I stopped consuming milk, I switched to having my coffee black (unless I’m in a vegan-friendly coffee-shop). These little ‘cappuccino’ vegan cups are inspired by my earlier chocolate and chilli cups and my undying coffee affliction 😉 .

They may be small yet pack a punch of flavour for sure. If you are a freak who doesn’t like coffee (I don’t know how you survive?! 😉 ), you can skip the coffee flavour and dial the chocolate amount up a little to turn them into cream and chocolate cups.

PS: If you make these, don’t forget to tag me on Instagram as @lazycatkitchen and use #lazycatkitchen hashtag. I love seeing your takes on my recipes!

cappuccino vegan cups filling

cappuccino vegan cups sideview

cappuccino vegan cups

cappuccino vegan cups cross section

cappuccino vegan cups table

cappuccino vegan cups stack

5.00 from 3 votes
Print
  • makes: 24
  • prep: 45 min
  • cooking: 10 min

Ingredients

  • 250 g dark (70%) chocolate, divided
  • 1 cup / 140 g cashews, soaked overnight
  • 6 tbsp / 90 ml coconut cream
  • 3-4 tbsp maple syrup
  • 3-4 tsp instant coffee (adjust to your liking)
  • a few drops of vanilla essence (optional)
  • 1 tbsp Dutch cocoa powder or chocolate shavings (optional), for decoration

Method

CHOCOLATE CUPS

  1. You can simply make these by melting 200 g of chocolate (makes aprrox. 24 cup shells) very slowly over a bain marie and then spooning about a teaspoon of melted chocolate into each paper cup and spreading it inside the cup using the back of the teaspoon. Once you coat the insides of your cups, put them into the freezer for 15 minutes or so. However, you will get a nicer result – chocolate will not melt in your hands, cups will look glossier and have a nice crunch when you bite into them – if you temper your chocolate first. Here I described how I did it – you’ll need a cooking thermometer and room temperature should not exceed 20° C.

COFFEE AND ‘MILK’ LAYERS

  1. Drain and rinse the cashews and chop them quite finely with a knife.
  2. ‘MILK’ (BASE) LAYER: Place one quarter of your cashews in an upright blender with 3 tbsp of maple syrup and 6 tbsp / 90 ml of coconut cream. Process until creamy and smooth. You’ll need to scrape the walls of the blender with a silicone spatula from time to time. Once the first portion of cashews is super creamy, add remaining cashews in 3 batches, processing until creamy and smooth after each batch. When it comes to the final, fourth batch the mixture will be very creamy and heavy – to help the blender, you may need take the lid of when blending, dip the tip of your spatula in the mixture and make circles (in the direction of the turning blades) on the surface of the revolving mixture. This will help you achieve a super creamy and smooth finish without the need for a power blender, but be careful not to dip the spatula so low that it catches on the working blades. Taste the mixture and add another tablespoon of maple syrup if desired, plus a few drops of vanilla essence to taste.
  3. COFFEE LAYER: Melt the remaining 50 g of chocolate very slowly over a water bath – you can reuse the same bowl you used for making shells, there is no need to wash it. Once the chocolate has melted, remove it from the heat, but keep the bowl over the hot water. Gently stir in ½ cup / 120 ml of the cashew cream you’ve just made. Dissolve instant coffee in 1 tablespoon of warm water and add it to the mixture. Stir everything well until well combined (if the mixture seizes, you can rescue it with a few drops of water and some rigorous stirring), taste and adjust the level of sweetness to your liking by adding more maple syrup if you don’t find it sufficiently sweet. Let the mixture cool down, giving it a good stir from time to time to prevent a ‘skin’ from forming.

ASSEMBLY

  1. Remove chocolate cups from the freezer and half fill them with the coffee layer. Top the coffee layer with the ‘milk’ layer and put the cups into the freezer to firm up (about 1-2 hours).
  2. Gently peel the paper cups off before consumption. Dust the tops with cacao powder for that iconic cappuccino look. Keep in the freezer in an airtight box.

Notes

My mini paper cups have a 2.5 cm diameter bottom, 4.5 cm top and 2 cm of height.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. KAtrina says

    October 25, 2016 at 12:21 pm

    oooh Yummy!
    They sure look tempting!!

    Reply
    • Ania says

      October 25, 2016 at 12:29 pm

      Aw, thanks 🙂

      Reply
  2. Rhian @ Rhian's Recipes says

    October 25, 2016 at 1:52 pm

    These looks so delicious and beautiful photos too, as always!

    Reply
    • Ania says

      October 25, 2016 at 1:57 pm

      Thanks, Rhian 🙂

      Reply
  3. Sandy says

    October 25, 2016 at 4:56 pm

    May I ask what brand of chocolate you use?

    Reply
    • Ania says

      October 25, 2016 at 7:01 pm

      Hi Sandy,

      Sure, although you may have trouble getting it outside of Greece. I use a Greek brand called Pavlidis.

      Ania

      Reply
  4. Laurel says

    October 26, 2016 at 5:37 am

    These look like EVERYTHING! Cannot cannot wait to give them a try! I can just imagine these would be the BEST afternoon snack – a little sugar, a little kick of caffeine… Sign me UP!

    Reply
    • Ania says

      October 26, 2016 at 10:13 am

      Thanks, Laurel! Yes, coffee and sugar combined are my weakness too! 🙂

      Reply
  5. Amanda says

    February 3, 2017 at 12:07 am

    Hello
    Is there an alternative to the coconut cream??
    Thanks!
    Amanda

    Reply
    • Ania says

      February 3, 2017 at 12:11 am

      Hi Amanda,

      I don’t think there is, I’m afraid. Ania

      Reply
  6. Alison says

    February 10, 2017 at 4:49 am

    They look fabulous!

    Reply
    • Ania says

      February 10, 2017 at 11:30 am

      Aw, thanks! 🙂

      Reply
  7. Hilda says

    February 25, 2017 at 1:41 pm

    These look delicious as always I just wondered is it possible to create a print friendly page without so much detail to make printing your recipes a little less costly thank you Hilda

    Reply
    • Duncan says

      February 25, 2017 at 2:08 pm

      Hi Hilda,

      There is a little print button in the top right of the makes, prep and cooking time values in the recipe card itself. This produces a version optimised for printing with only one small image.

      Best Regards!

      Reply
  8. Danielle says

    July 25, 2017 at 9:45 pm

    Can you substitute a different nut for cashews? Im allergic

    Reply
    • Ania says

      July 25, 2017 at 10:04 pm

      Hi Danielle,

      I haven’t tried them myself (as they are super expensive here), but apparently macadamias are the only other nuts that are creamy enough to mimic ‘cream’. Hope that helps! Ania

      Reply
  9. Jenny Lomas says

    August 27, 2017 at 10:41 am

    Wow, I found it really tricky to get the chocolate to line the paper cups. Either it was too runny and just pooled in the bottom, or too set and wouldn’t spread evenly. Any tips? Would love to try again, thanks

    Reply
    • Ania says

      August 27, 2017 at 11:10 am

      Hi Jenny,

      I used the back of a teaspoon to apply chocolate to the cups’ walls and it worked a treat. Sounds like the chocolate wasn’t very stable. Did you use regular 70% cacao chocolate bar or did you make your own from cacao powder & coconut oil? Ania

      Reply
      • Jenny Lomas says

        August 27, 2017 at 10:39 pm

        I made my own from cacao butter, cacao powder and a little coconut nectar – I don’t have any factory made choc here. You think that’s the issue? !

        Reply
        • Ania says

          August 27, 2017 at 11:01 pm

          Yes, it sounds like it is runnier than a melted chocolate bar. Perhaps you could try tweaking the ratios to achieve a thicker consistency. Hope that helps! Ania

          Reply
  10. Jenny Lomas says

    August 27, 2017 at 11:20 pm

    Update – my second go with the raw choc was much better – I chilled the cake pan so that when the choc was poured in it set more quickly in the paper cases and was easy to spread up the sides…. tomorrow I’ll make the filling 🙂 Thanks for the recipe!

    Reply
    • Ania says

      August 27, 2017 at 11:28 pm

      awesome to hear and you’re very welcome 🙂

      Reply
  11. Abdrea says

    October 2, 2017 at 12:15 am

    Do you guys have a store ?

    Reply
    • Ania says

      October 2, 2017 at 11:18 am

      Hi Andrea,

      No, we don’t I’m afraid 🙂 We give away all our leftover creations to friends and neighbours. Ania

      Reply
  12. Teresa Loughlin says

    March 2, 2018 at 4:27 pm

    Hi,
    I’m loving all your recipe, especially as we’re snowed in! (Ireland )
    Perfect time to get my bake on!
    But I was just wondering if at all possible could you put the calorie count and maybe fat content on the recipe.
    It would be so helpful as I have to watch what I’m eating at the moment.
    Thanks again
    Teresa

    Reply
    • Ania says

      March 2, 2018 at 10:49 pm

      Hi Teresa 🙂 I’m glad to hear you are enjoying my blog and happy cooking if you decide to make something. As for calorie count, I would be able to provide it, but there is no easy to do it, I’m afraid. I would need to calculate it all ingredient per ingredient and given that I have well over 300 recipes, that’s a massive task. Sorry about that! Ania

      Reply
  13. Roxie says

    March 7, 2019 at 12:16 am

    How far in advance can I make these ?

    Reply
    • Ania says

      March 7, 2019 at 1:11 am

      I’m not sure, a few days? They are best kept in the freezer making them in advance is not an issue, I would think. Ania

      Reply
  14. Darlene says

    October 22, 2019 at 3:54 am

    I made the Cappuccino cups today. What a mess. The recipe was easy to follow , but they are almost impossible to get out of the cups. Some small pieces broke off the rim, and I had chocolate everywhere. Good taste, but I won’t be making these again.

    Reply
    • Ania says

      October 22, 2019 at 1:34 pm

      Hi Darlene,

      I’m sorry to hear that you didn’t enjoy the process of making these. Like with all things small and dainty, they do require a bit of dexterity, yes, but I am having trouble understanding why you are having issues with getting them out of cups. Didn’t you use paper liners as cups? If so, once the chocolate shell hardens and the filling solidifies, the paper should peel off fairly easily, in my experience. Ania

      Reply
  15. Sunny says

    June 23, 2020 at 3:43 pm

    Can i substitute cocoa powder for coffee?

    Reply
    • Ania says

      June 23, 2020 at 10:00 pm

      I suppose so, yes! although I have not tried myself!

      Reply
  16. Cindy says

    October 9, 2020 at 8:09 pm

    Do you use raw or roasted cashews?

    Reply
    • Ania says

      October 9, 2020 at 8:57 pm

      Hi Cindy! Cashews are raw. Hope that helps! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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