You don’t even need to bake them.

If you thought being vegan meant saying no to desserts and goodies, think again.

Christina Leopold has made it her mission to show the world that you don’t have to compromise on treating yourself to live a vegan lifestyle.

The food blogger and photographer, who made the decision to stop eating animal products in 2015, shares her incredible recipes on her site Addicted to Dates.

I mean, seriously. Just look at this…

Using healthy, clean, ethical raw ingredients, she whips up some of the most beautiful desserts, cakes and ice creams you’ve ever seen.

The first to catch our eye? These no-bake triple chocolate peanut butter cupcakes.

Line a muffin tray with muffin cases, dig out the mixing bowl and give them a bash… they’re even non-vegan approved!

INGREDIENTS

Makes 6 cupcakes

Base

1 cup walnuts

6 medjoul dates (pitted)

¼ tsp Himalayan pink salt

¼ cup cacao powder

Chocolate Filling

1 cup cashews (soaked for minimum 6 hours)

¼ cup cacao powder

4 tbsp maple syrup

1 tsp vanilla extract

⅓ cup plant milk ( I used coconut)

2 tbsp coconut oil (melted)

2 tbsp peanut butter

Peanut Filling

6 tbsp peanut butter

Coconut Cream Frosting

1½ cups chilled canned coconut milk (use only the thick part from the top of the can)

1 tbsp maple syrup

½ tsp vanilla extract

3 tbsp cacao powder

2 tbsp peanut butter

Garnish

50g dark vegan chocolate (finely chopped)

PREPARATION

​Brownie Base

Blend the walnuts in your food processor until they form a light crumb.

Add the dates, cacao powder and salt and blend further until all the ingredients have broken down and the mixture forms a brownie dough consistency when pressed together with your fingers.

Divide the dough into 6 parts and press into the base of your silicone moulds or muffin tray.

Chill while you prepare the next layer.

​Chocolate| Peanut Filling

Add the cashews, cacao powder, maple syrup, vanilla extract and plant milk to a high speed blender or food processor and blitz until smooth and creamy without any lumps.

Add the melted coconut oil and blend for another 30 seconds to combine the mixture.

Add 1 tablespoon of peanut butter on top of each base.

Add another 2 tbsp of peanut butter to a large bowl and gently fold in the chocolate mixture to give a marble effect.

Divide the mixture on top of each base and sit in the fridge to set for a minimum of 6 hours (ideally overnight). Meanwhile prepare the coconut frosting as this also needs time to set in the fridge.

​Coconut Cream Frosting

Place the coconut milk, maple syrup, vanilla extract and cacao powder into a high speed blender of nutri-bullet. Blend until completely smooth.

Transfer the cream to a large bowl and allow to set in the fridge until thick (ideally overnight)

Once the cream has set, remove from the fridge and whisk with a fork to break up any lumps.

Gently fold in 2 tablespoons of peanut butter into the cream.

Transfer the cream to a piping bag and pipe on top of each cup cake.

​Garnish

Sprinkle dark chocolate on top of each cupcake.

These cupcakes can be stored in the fridge in an airtight container and consumed in 5-7 days. You can also freeze them if you wish.

Watch the full tutorial here:

Yay Cork is proud media partner of Cork VegFest 2018. You can meet Christina Leopold and a host of other amazing vegan foodies on Saturday, May 12th, 2018, 10am – 6pm. Book your tickets here.