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Almond Strawberry Chocolate Mini Cupcakes

Almond Strawberry Chocolate Mini Cupcakes

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! 

mini cake base in a muffin tin

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. 

strawberry chocolate mini cake with almonds

Almond strawberry chocolate mini cupcakes are the perfect dessert or snack because they are:

  • Very easy to make! 
  • Simple to store and transport.
  • Low in calories - only 223 calories per serve! 
  • A sure fire way to ease any sweet tooth craving.
  • A crowd pleaser for all occasions.

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!

Prep time
15 minutes
Total time
Category: Desserts
Serves: 6
Allergens: Coconut


For the Base

  • 1 cup almonds
  • 8 dates
  • 1 tbsp extra virgin coconut oil
  • 1 tbsp water

For the Topping

  • ½ tsp agar agar
  • ⅓ cup almond milk
  • 2 cups frozen strawberries
  • 1 tbsp maple syrup
  • 1 tablespoon vegan chocolate chips


  1. Use an immersion blender and a medium size bowl and blend all the ingredients for the base, they should just not stick to your fingers anymore.
  2. For garnish put 6 small strawberries and the chocolate chips on the side to use later.
  3. Use a muffin tin for 6 muffins and place the same amount of Base in each section.
  4. For the topping use a medium size bowl and the immersen blender to blend all the ingredients except the ones you use for garnish.
  5. Put the mixture into a small pot and let it boil for 1 minute while using a hand mixer to make sure nothing gets burned.
  6. Before you put the mixture on top of the base let it cool down for a bit.
  7. The topping has to sit for a couple of minutes until it's firm enough to put the strawberries on top and sprinkle the chocolate chips over it.
  8. Before serving put the dessert for 20 minutes in the freezer or for 1 hour into the fridge.
  9. To get the dessert out of the muffin tin you can use a thin knife for help and your warm hands to warm up the muffin tin a little bit.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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