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 butter, 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)
  • 3 cups powdered sugar, sifted
  • 1/4 cup toasted coconut, optional


  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. Spoon a tablespoon (or so) into the bottom of each cupcake paper. 

  3. Tamp the graham cracker layers down firmly, then set aside while you make the cupcake batter.

  4. To make the cupcake batter, combine the dry ingredients and stir to mix.

  5. Add the melted Ben & Jerry’s Non-Dairy and coconut oil, stir until incorporated.

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

  8. Add the powdered sugar and mix until fluffy. 

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

  10. Enjoy!