Vegan Coconut Seven Layer Bar Cupcakes

Vegan Coconut Seven Layer Bar Cupcakes

Ben & Jerry's Creates Non-Dairy Dessert Delights

As the vegan food trend continues to grow in in Australia, Ben & Jerry's, the world-famous ice cream makers have combined their famous chunks and swirls with all-time favourite desserts to create a selection of delicious vegan creations even dairy lovers will enjoy!

Making it more appealing for vegan Aussies to enjoy ice cream and desserts, Ben & Jerry's Non-Dairy range delivers the same premium taste, just without the cow! The four almond milk-based varieties are certified vegan non-dairy decadence sure to invoke tastebud euphoria for those who prefer dairy-free goodness. The range is now available at all supermarkets, convenience retailers and Ben & Jerry's Scoop Stores across Australia.  

To celebrate its national launch, Ben & Jerry's has created a series of tempting recipes for the ultimate ice cream goodness.

Vegan Coconut Seven Layer Bar Cupcakes


Graham Cracker Layer:
6 whole graham crackers
1 tablespoon coconut oil

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

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


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. Spoon a tablespoon of the mixture into the bottom of each cupcake paper. Compress the graham cracker layers down firmly, set aside.
To make the cupcake batter, combine the dry ingredients and stir to mix. Add the melted Ben & Jerry's Non-Dairy and coconut oil, stir until incorporated.
Scoop ¼ cup of the batter into each cupcake paper. Bake the cupcakes for 20-22 minutes. Remove from oven and allow to cool.
To prepare the frosting, mix the vegan buttery sticks and the chilled coconut cream with a mixer until combined and lighter in consistency. Add the powdered sugar and mix until fluffy. Spread or pipe the frosting onto each cupcake. Top with toasted coconut if desired.