Vegan Dalgona coffee cups

This recipe was posted on: 28/08/2020

Just like everything, also food comes in and goes out of fashion. There was a time when everyone tried to roast watermelon. Then there was a time when everyone started to eat chia seed pudding for breakfast. And some months ago, in the food and beverage sector the Dalgona coffee made its way up the stairs of fame. I decided to go one step further and use this delicious beverage to make a sweet snack. So, let me introduce you to vegan Dalgona coffee cups!

Vegan Dalgona coffee cups

The idea how to make vegan Dalgona coffee cups is taken from the recipe of peanut butter cups. In short, it’s a sweet treat that is made of chocolate in a form of a tiny cup and inside it there’s a creamy filling. Which, obviously, in this case is with coffee flavor. But in general, you can fill it with whatever you want, in case you’re not a big fan of coffee. In my house I’m the only coffee lover, while the bunny daddy never drinks it. But guess what? He loved my vegan Dalgona coffee cups! And I’m sure you will too!

Vegan Dalgona coffee cups

What is Dalgona coffee

Dalgona coffee or whipped coffee comes from South Korea. It is made by whipping equal proportions of instant coffee powder, sugar, and hot water until it becomes creamy. Then the obtained cream is added on top of cold or hot milk – the temperature of milk is up to your choice. But I must admit that cold Dalgona coffee in a hot summer day is very refreshing! If you want to see my Dalgona coffee that I made during the quarantine in Italy, click here! In general, the preparation process of Dalgona coffee is very quick and easy, especially if you’re using an electrical hand mixer. You can also use a whisk to prepare it, but be aware that it will take more time!

Dalgona coffee cream

How to make vegan Dalgona coffee cups

For this recipe, apart from the ingredients, you’ll need also silicone muffin cups or paper muffin cups placed in muffin pan to help the paper maintain its form. If you don’t have the muffin cups, you can still partially use this recipe to make yourself a delicious whipped coffee drink! Otherwise, if you have the muffin cups, you need to start with the sticky part! That is, you must melt together chocolate and peanut butter and coat with it the inside of each cup. While the chocolate gets hard, you must make the filling. That means you must whip together instant coffee, sugar and hot water until you get a light brown cream. Then you need to add to it the white solid part of full fat coconut milk and your cream is ready! But I warn you – it’s super delicious, so don’t eat it all right away!

The preparation process

Once your chocolate cups have solidified, fill them with the prepared cream, cover with a small layer of melted chocolate and put back in the freezer. I decided to add on top of my vegan Dalgona coffee cups also some toasted hazelnut pieces. But that’s not obligatory! You can add on top anything you want or leave them without any topping. In any case the flavor will be amazing! By the way, you can also choose your preferred consistency of them. I mean, if you want your coffee cups to me more like an ice cream, keep them all the time in the freezer. Otherwise, after they have become solid, transfer them to the fridge. The chocolate will stay solid in any case, but the coffee cream inside will become more liquid. Yes, it will be a bit messier to eat them, but it’s worth it!

Inside of vegan Dalgona coffee cups

Sweet snack ideas for chocolate lovers

If you love chocolate as much as I do, you’ll definitely appreciate my other recipes that are easy to make, vegan and very chocolaty! For example, if you prefer simple flavors, you should definitely try my vegan Bounty bars! You’ll be surprised how easy it is to make them at home. Or, if you want to try something more unusual, make my fruit-filled vegan chocolate candies! The mix of sweet and sour will be a really surprising explosion of flavors in your mouth! Of course, none of these recipes are Specky’s “cup of tea”, but this time he didn’t care that I made something that he cannot eat. As long as he can share any snack with his girlfriend Vanilla, he’s more than satisfied!

Two bunnies eating an apple

No matter if you are a coffee lover or not, you will definitely like these Dalgona coffee cups that are:

  • vegan

  • easy to make
  • creamy
  • chocolaty
  • with coffee flavor
  • dairy free
  • nourishing
  • comforting
  • and simply yummy!

Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!

Print recipe
Vegan Dalgona coffee cups
Homemade vegan Dalgona coffee cups. Recipe inspired by peanut butter cups, but instead of peanut butter the cream is made of a delicious whipped coffee. Author: Krista, www.bunnymommycooks.com
Vegan Dalgona coffee cups
Prep Time 25 min
Passive Time at least 20 min
Servings
cups* (check notes)
Ingredients
  • 250 g of dark chocolate (make sure it’s vegan)
  • 2 teaspoons of peanut butter
  • 2 tablespoons of instant coffee powder
  • 2 tablespoons of sugar
  • 2 tablespoons of hot water
  • 220 g of the white solid part of full fat coconut milk (refrigerated overnight before use)
  • 10 g of toasted hazelnut pieces (optional)
Prep Time 25 min
Passive Time at least 20 min
Servings
cups* (check notes)
Ingredients
  • 250 g of dark chocolate (make sure it’s vegan)
  • 2 teaspoons of peanut butter
  • 2 tablespoons of instant coffee powder
  • 2 tablespoons of sugar
  • 2 tablespoons of hot water
  • 220 g of the white solid part of full fat coconut milk (refrigerated overnight before use)
  • 10 g of toasted hazelnut pieces (optional)
Vegan Dalgona coffee cups
Instructions
  1. take 2/3 of the amount of chocolate and ½ of the amount of peanut butter and melt both ingredients either in a microwave (use low power to avoid burning the chocolate) or in a water bath (bain marie). Then let the chocolate cool down a bit, until it’s not burning hot anymore;
  2. place 1 tablespoon of the melted chocolate in each muffin cup and with a teaspoon spread the chocolate all over the base and the sides. Make sure to spread a decent amount of chocolate also on the sides to avoid that the cups break easily while eaten. Place all the prepared cups in freezer;
  3. prepare the cream – put in a bowl instant coffee powder, sugar and hot water and by using an electrical hand mixer or a whisk, whip it all for 3 – 5 minutes or until you get a thick, light brown and silky smooth cream that holds together even if you move the bowl around. Then add the white solid part of full fat coconut milk and mix everything together;
  4. take the remaining amount of chocolate and the remaining amount of peanut butter and melt them together. Then let the chocolate cool down a bit, until it’s not burning hot anymore;
  5. take the chocolate cups out of the freezer, fill them with the prepared coffee cream by leaving a place for the top layer of chocolate. Then place approximately 1 tablespoon of melted chocolate over the cream by creating the top layer. If used, sprinkle over each cup a bit of toasted hazelnut pieces. Then place the prepared cups back in the freezer for at least 20 minutes;
  6. if you want your coffee cups to be more like an ice cream, keep them in the freezer for at least 1 hour before eating. Otherwise, if you prefer them creamy, once the chocolate has hardened, keep them in fridge. In both cases serve without the silicone/paper muffin cup.
Recipe Notes

* measures of the muffin cup used: bottom part diameter – 4,5 cm; top part diameter – 7 cm; height – 3,5 cm

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