Vegan Coconut Seven Layer Bar Cupcakes


Graham Cracker Layer Ingredients

  • 6 whole graham crackers
  • 1 tablespoon coconut oil

Cupcake Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon coconut oil
  • 1/2  cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 pint Ben & Jerry’s Non-Dairy Coconut Seven-Layer Bar

Frosting Ingredients

  • 1/2 cup (8 tablespoons) vegan buttery sticks, room temperature
  • 1/2 cup coconut cream, chilled for at least 4 hours (This is an unsweetened, dairy-free coconut product usually found in cans in the international aisle of most grocery stores)
  • 3 cups powdered sugar, sifted
  • 1/4 cup toasted coconut, optional
  1. Step 1

    Preheat oven to 350°F. Distribute cupcake papers in a muffin tin and spray each one lightly with cooking spray. Put graham crackers in a food processor and pulse until crushed. Add the coconut oil and pulse until combined.

  2. Step 2

    Spoon a tablespoon (or so) into the bottom of each cupcake paper. 

  3. Step 3

    Tamp the graham cracker layers down firmly, then set aside while you make the cupcake batter.

  4. Step 4

    To make the cupcake batter, combine the dry ingredients and stir to mix.

  5. Step 5

    Add the melted Ben & Jerry’s Non-Dairy and coconut oil, stir until incorporated.

  6. Step 6

    Scoop ¼ cup (or so) of the batter into each cupcake paper, covering the graham cracker layer. Bake the cupcakes for 20-22 minutes. Remove from oven and allow to cool

  7. Step 7

    To prepare the frosting, mix the vegan buttery sticks and the chilled coconut cream with a mixer until combined and lighter in consistency.

  8. Step 8

    Add the powdered sugar and mix until fluffy. 

  9. Step 9

    Spread or pipe the frosting onto each cupcake. Top with toasted coconut if desired.

  10. Step 10


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