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How delightful do these almond strawberry chocolate mini cupcakes look?
Okay, so I am not going to lie. I may have had more than one of these mini cupcakes when making them... alright, I did! But let's just keep that between you and I. I had to really make sure that they were perfect and that took more than one cupcake (at least this is the story I'm sticking too).
So let me add a warning here - these mini cupcakes are addictive! Steel strength of will power is advised or simply eat a few (I won't tell if you don't).
These super simple, quick, and easy mini cupcakes are quickly becoming a staple piece in my kitchen. After sharing them with my friends and family, I have a new crowd favourite that is the just the right size for snacking or deserts. Plus, they also help with sweet tooth cravings in a healthier, vegan-friendly way!
Let's take a look at what makes almond strawberry and chocolate mini cupcakes (dare I say it) perfect for every dessert lover's kitchen!
To make the cupcakes you are going to need 20 minutes (yes, just 20 minutes!) and 9 easily accessible ingredients. Chances are you already have these ingredients in your kitchen if you are living a vegan lifestyle.
The base of this recipe is made up of almonds, dates, coconut oil, and water. From this, we get a great big load of essential vitamins and minerals including, but not limited to, fibre, calcium, iron, sodium, potassium, magnesium, protein, healthy fats, and vitamin E.
The topping is made up of almond milk, strawberries, maple syrup, and my favourite, chocolate chips. Other than being 'flavour central' (you know, the best part of the cupcake with all the yummy stuff), it also offers us a good source of protein, vitamins, minerals, and a high source of antioxidants.
Almond strawberry chocolate mini cupcakes are the perfect dessert or snack because they are:
You can store any leftover cupcakes (although I doubt there will be any left) in an airtight container for up to 48 hours in the fridge. I do not recommend refreezing these as the berries used have been previously frozen before hand. But no need to worry, these are so quick to make up that you can whip these up in the kitchen last minute and still be ready. This recipe will make servings, however if you are after a bigger batch (for a party or event), simply double or triple the ingredients.
And that's it! Quick, simple, straight to the goodies. Now go get cooking! And remember, this recipe is the perfect 'base' recipe for changing it up and experimenting. Try adding different fruit in place of the strawberries. Maybe you are a raspberry fan? Or a blueberry fan? Be sure to share your creations with us! I love seeing them all.
Looking for more great dessert recipes? Head over and check out my 'Chocolate Blueberry Fudge Cake - another simple and quick recipe!
For the Base
For the Topping
|Amount Per Serving|
|Calories 222||From Fat 134|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 3g||15.5%|
|Trans Fat 0g|
|Total Carbohydrate 20g||6.8%|
|Dietry Fiber 5g||19.6%|
|Vitamin K2 0µg||0%|
|Vitamin A 44.44IU||0.9%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.07mg||3.3%|
|Vitamin C 20.5mg||34.2%|
|Vitamin D 6.11IU||1.5%|
|Vitamin D3 0.15µg|
|Vitamin E 6.68mg||22.3%|
|Vitamin K1 1.5µg||1.9%|
|Pantothenic acid 0.23mg||2.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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