No Bake Vegan Birthday Cake Funfetti Cups
These No Bake Vegan Birthday Cake Funfetti Cups are double layer, buttery, colorful alternatives to peanut butter cups!
Equipment
- Cupcake Tray
Ingredients
For the Base
- 1½ cups almond flour
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp pink salt
For the Top Layer
- 2 cups cashew butter
- ½ cup pure maple syrup
- ¼ cup coconut flour
- ½ cup powdered sugar
- 3 tbsp vegan rainbow sprinkles
- 1 tsp vanilla extract
- pinch pink salt
Instructions
For the Base
- Mix together all base ingredients with a rubber spatula.
- Pat down evenly into 8 cupcake liners.
For the Top Layer
- Mix together all filling ingredients until smooth, and layer evenly on top of the base.
- Place the cupcake liners in the freezer for 4-5 hours, or overnight.
- Once hardened, thaw them before eating, or eat them straight out of the freezer. Top with optional vegan whipped cream and more sprinkles!
Notes
Storage
- Store in an airtight container in the freezer for up to a week.