Is it Halloween yet? I haven’t been this excited since I was a kid. Back then it was all about costumes and trick-or-treating; I used an old pillowcase because the plastic pumpkin buckets never held enough candy. These days I get just as excited making festive treats—like these raw chocolate matcha cupcakes filled with a gooey raw ganache—and the sweet potato donuts with spooky toppings I shared recently.
My original plan was to make Halloween macaroons, but when my oven stopped working I needed a no-bake alternative. These raw chocolate matcha cupcakes are perfect for a kitchen without an oven. They’re made without flour, refined sugar, or processed fats, relying instead on Medjool dates, coconut nectar or agave, and almond and coconut flours for texture and sweetness. The coconut cream matcha icing paired with black cocoa powder creates a flavor that reminds me of a matcha Oreo — my favorite part. Top each cupcake with edible googly eyes for a playful Halloween look.
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Halloween No-bake Chocolate Matcha Cupcakes
Ingredients
Chocolate cupcake base
- 1/2 c almond flour
- 1/2 cup raw almonds (or substitute 1 cup raw almonds for the almond flour)
- 1/2 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 (add a little more for greener color, but not too much)
Raw Chocolate Ganache Cream
- 1/4 c coconut nectar or agave nectar
- 1/4 c cocoa powder (2 tbsp regular + 2 tbsp black cocoa powder)
- 2 tbsp coconut oil
Instructions
Chocolate cupcake base
- Place almond flour, almonds, coconut flour, cocoa powder, and espresso powder in a food processor. Blend until the almonds are ground and the mixture is grainy.
- Add the pitted dates and blend until the mixture combines into a sticky, wet-sand texture.
- Line nine mini cupcake tins with liners.
- Form the batter into nine balls, press each into the cupcake tin, and press a deep well into the center with your finger.
Matcha Icing
- Place the coconut cream in a standing mixer or large bowl. Beat until fluffy and it holds a medium peak.
- Add agave (or coconut nectar) and matcha, then continue to beat until well combined.
- Spoon the icing into a piping bag or a zip-top bag (snip a tiny corner before piping) and chill in the refrigerator to firm.
Raw Chocolate Ganache Cream
- Whisk the coconut nectar (or agave), cocoa powder, and coconut oil in a small bowl until combined and thick.
- If using coconut nectar, the ganache will be very sticky, almost like molasses.
- Spoon about a teaspoon of ganache into the well of each cupcake.
Ice cupcakes
- Pipe the chilled matcha icing over each cupcake.
- Dust the tops with a little black cocoa powder or drizzle reserved ganache over the icing for contrast.
- Decorate with edible googly eyes for a spooky, fun finishing touch. Happy Halloween!