Vegan Coconut Seven Layer Bar Cupcakes



Graham Cracker Layer:

  • 6 whole graham crackers
  • 1 tablespoon coconut oil



  • 1/2 cup (8 tablespoons) vegan butter
  • 1/2 cup coconut cream, chilled for at least 4 hours
  • 3 cups icing sugar, sifted
  • 1/4 cup toasted coconut (optional)


  1. Step 1

    Preheat oven to 180°C. 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 Coconut Seven Layer Bar Non-Dairy ice cream, and coconut oil. Stir until incorporated.

  6. Step 5

    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 5

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

  8. Step 5

    Add the powdered sugar and mix until fluffy. 

  9. Step 5

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

  10. Step 5