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
    Servings Prep Time
    8cups* (check notes) 25min
    Passive Time
    at least 20min
    Servings Prep Time
    8cups* (check notes) 25min
    Passive Time
    at least 20min
    Ingredients
    • 250g of dark chocolate(make sure it’s vegan)
    • 2teaspoons of peanut butter
    • 2tablespoons of instant coffee powder
    • 2tablespoons of sugar
    • 2tablespoons of hot water
    • 220g of the white solid part of full fat coconut milk(refrigerated overnight before use)
    • 10g of toasted hazelnut pieces(optional)
    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