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Halloween is just around the corner. So, here’s another spooky recipe for all you lovely people.
The night is dark and full of scary things.
But that shouldn’t stop you from making some amazing treats for your friends and family, and of course, those little trick-or-treaters. Here’s a fun, no-bake cupcake recipe which you can easily make at home. It has the goodness of Matcha so you don’t compromise on eating healthy when nocturnal spirits are out and about.
Thanks to Jenné from http://sweetpotatosoul.com for the recipe and photo.
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
Place almond flour, almonds, coconut flour, cocoa powder, and espresso in a food processor and blend until the almonds are ground and grainy.
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.
Read the complete instructions here
Check out this recipe on Teaologists
Things are about to get spooky and…fun
It’s that time of year to shake up some scarily good cocktails and toast Halloween. But just because the ghosts and ghouls are about, doesn’t mean you should compromise on quality, healthy ingredients.
Here’s a fun Matcha cocktail called the Gremlin to get ready for the spooky season. Credit to Parade for the idea.
Find the complete directions here.
Serves 1
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