Cappuccino vegan cups

Cappuccino vegan cups

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.

cappuccino vegan cups filling

cappuccino vegan cups sideview

cappuccino vegan cups

cappuccino vegan cups cross section

cappuccino vegan cups table

cappuccino vegan cups stack

makes
24
PREP
45 min
COOKING
10 min
makes
24
PREPARATION
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.

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NUTRITIONAL INFO
calories
108
5%
sugars
7 g
8%
fats
7 g
10%
saturates
4 g
18%
proteins
2 g
4%
carbs
11 g
4%
*per cup
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5.0
3 reviews, 35 comments
REVIEWS & QUESTIONS
VAnessa:
Thanks for sharing! Does it keep long?
    Ania
    Ania:
    My pleasure, 3 days for sure. Ania
Suzanne:
This looks so good! What a fun treat to make for friends while sticking to the good stuff!
    Ania
    Ania:
    Glad to hear! Thanks for stopping by! Ania
Cindy:
Do you use raw or roasted cashews?
    Ania
    Ania:
    Hi Cindy! Cashews are raw. Hope that helps! Ania
Sunny:
Can i substitute cocoa powder for coffee?
    Ania
    Ania:
    I suppose so, yes! although I have not tried myself!
Darlene:
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.
    Ania
    Ania:
    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
Roxie:
How far in advance can I make these ?
    Ania
    Ania:
    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
Teresa Loughlin:
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
    Ania
    Ania:
    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
Abdrea:
Do you guys have a store ?
    Ania
    Ania:
    Hi Andrea,
    No, we don't I'm afraid :) We give away all our leftover creations to friends and neighbours. Ania
Jenny Lomas:
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!
    Ania
    Ania:
    awesome to hear and you're very welcome :)
Jenny Lomas:
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
    Ania
    Ania:
    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
      Jenny Lomas:
      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? !
        Ania
        Ania:
        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
Danielle:
Can you substitute a different nut for cashews? Im allergic
    Ania
    Ania:
    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
Hilda:
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
    Ania
    Ania:
    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!
Alison:
They look fabulous!
    Ania
    Ania:
    Aw, thanks! :)
Amanda:
Hello
Is there an alternative to the coconut cream??
Thanks!
Amanda
    Ania
    Ania:
    Hi Amanda,
    I don't think there is, I'm afraid. Ania
Laurel:
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!
    Ania
    Ania:
    Thanks, Laurel! Yes, coffee and sugar combined are my weakness too! :)
Sandy:
May I ask what brand of chocolate you use?
    Ania
    Ania:
    Hi Sandy,
    Sure, although you may have trouble getting it outside of Greece. I use a Greek brand called Pavlidis.
    Ania
Rhian @ Rhian's Recipes:
These looks so delicious and beautiful photos too, as always!
    Ania
    Ania:
    Thanks, Rhian :)
KAtrina:
oooh Yummy!
They sure look tempting!!
    Ania
    Ania:
    Aw, thanks :)
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