In a blender or food processor, process the almonds until coarsely ground.

Add the chopped dates and cacao nibs, and process until evenly incorporated.

Add the coconut oil and process for a further 30 seconds - 1 minute.

Transfer ~1 ½ - 2 tbsp of the base mixture into each of the holes of a silicone muffin/cupcake mould, and press it down firmly either by using your fingers or a measuring cup of suitable size.

Refrigerate while you're preparing the filling.

In a blender or food processor, blend the soaked and drained cashew nuts until as smooth as you can get them, about 5 minutes.

In the mean time, mix together the coconut cream, maple syrup and instant coffee granules. The moisture from the coconut cream should fully dissolve the coffee – if it doesn't, warm briefly on the stove or in the microwave.Add this mixture to the blended cashew nuts, and blend until evenly incorporated.

Add the coconut oil and blend for a further 1 minute.

Using a spoon or an ice cream scoop, transfer the coffee cashew cream on top of the crunchy base – fill each cupcake hole fully, and smooth out the top.You should be left with about ½ of the mixture – you'll use this for piping!

Freeze for at least 4 hours, preferably overnight.

Divide the leftover cashew cream into two: mix the crushed coffee into one half, and the cocoa powder into the other.

Refrigerate the two cashew creams for at least 4 hours, preferably overnight.

After the freezing/chilling, remove the firmed-up raw vegan cupcakes from the silicone mould, decorate them by piping the two cashew creams on top, and sprinkle with coffee beans.

If you will keep the raw vegan cupcakes in the freezer, start defrosting them about 10 - 15 minutes before serving.If you keep the in the fridge, they can be served straight away.

The raw vegan coffee cupcakes keep well in a closed container in the fridge for about 1 week, and in the freezer for about one month.