Halloween No-bake Chocolate Matcha Cupcakes

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These raw chocolate matcha cupcakes are the perfect solution for a no-oven kitchen. By avoiding flour, refined sugar, and processed fats I also managed to create a healthy Halloween dessert. These cupcakes rely on dates, coconut nectar, and agave for sweetness, and almond and coconut flour for body. The taste ends up being like a matcha Oreo cookie. YUM!



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 cacao powder (2 tbsp regular + 2 tbsp black cacao 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.
  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. HAPPY HALLOWEEN!!
About Jenné Claiborne

Jenné Claiborne is a self proclaimed addict of plant based food that is delicious, healthy and beautiful.  Her vegan foodblog Sweet Potato Soul was created as a way for her to share her immense passion for food, while deepening her instincts and skills in the kitchen. Coming from a family of fantastic home cooks who utilize love as their signature ingredient, Jenné certainly adds a lot of heart and soul to every dish she has the privilege to share with her blog's guests. Not long after the creation of Sweet Potato Soul, Jenné decided that her passion for food must be pursued as a career.  Realizing the need for a vegan cooking show, the Boston University trained actress put her life in the theatre on hold, and promptly began shooting her own show at the beginning of 2011.  The online cooking show can be found on the blog and on YouTube. Sweet Potato Soul, as a blog and cooking show, strives to inspire people to live healthier, happier and more passionate lives.  The recipes are full of flavor, energy, life and love.  Raw food plays an important part in the way Jenné eats.  After adopting a raw diet for a few months and experiencing unbelievable total wellness, it has become a point of interest to share raw creations on the blog.  Both Jenné's raw and cooked dishes are inspired by cuisines around the globe.  On the site you'll find recipes and stories from her recent travels in Thailand and Bali. Ultimately through Sweet Potato Soul, Jenné desires to leave readers feeling inspired, and hungry for more.

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