Halloween No-bake Chocolate Matcha Cupcakes
Prep time
Cook time
Total time
Double this recipe if necessary (though don't double the ganache because you'll probably have left overs anyway). I posted the googly eye recipe on my last Halloween post here. Technically they aren't raw because some of the ingredients have been heated above 118° before making their way to the grocery store. I'm throwing that note in so the raw purists don't get too mad at me.
Serves: 9
Chocolate cupcake base
  • ½ c almond flour
  • ½ cup raw almonds (or skip the almond flour and use 1 cup raw almonds)
  • ½ c coconut flour
  • 2 tbsp cocoa powder (1 tbsp regular + 1 tbsp black cocoa powder)
  • 1 tsp espresso powder
  • 1 c Medjool dates, pitted
Matcha Icing
  • 1 cup coconut cream
  • 1 tsp agave, or coconut nectar
  • 1 tbsp matcha powder, or more if you want it greener (not too much though)
Raw Chocolate Ganache Cream
  • ¼ c coconut nectar or agave nectar
  • ¼ c cocoa powder (2 tbsp regular + 2 tbsp black cocoa powder)
  • 2 tbsp coconut oil
Chocolate cupcake base
  1. Place almond flour, almonds, coconut flour, cocoa powder, and espresso in a food processor and blend until the almonds are ground and grainy.
  2. Add the dates, and blend until all of the ingredients have combined and are sticky. The texture should look similar to wet sand...though delicious.
  3. Line 9 mini cupcake tins with cupcake liners.
  4. Form the batter into 9 balls, and press them into the cupcake tin.
  5. Use your finger to create a deep well in the center of each cupcake.
Matcha Icing
  1. Place the coconut cream in a standing mixer, or a large bowl. Beat in the mixer, with a hand mixer, or with a handheld whisk until the cream is fluffy and holds a medium peak.
  2. Add the agave and matcha, and continue to beat until well combined.
  3. Scoop the icing into a piping bag or ziplock bag (before icing you'll cut on tiny tip off), and place in the refrigerator to firm and chill.
Raw Chocolate Ganache Cream
  1. Place the ingredients into a small mixing bowl, and whisk until combined and goopy.
  2. If you use the coconut nectar then the cream will be super sticky, sort of like molasses.
  3. Spoon about a teaspoon into the center of each cupcake.
Ice cupcakes
  1. Ice cupcakes with the green matcha icing.
  2. Sprinkle some black cocoa powder on top of the cupcakes, or drizzle some of the left over chocolate cream onto the icing.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2016/10/raw-chocolate-matcha-cupcakes.html