I’ve been craving cupcakes lately, and have been a bit too lazy to actually “bake” a cupcake.
And the frustrating thing is… most of the cupcakes in where I am currently at, Hong Kong, use refined sugar, butter, oil, and dairy. And I didn’t want any of that. And no… no vegetable oils or margarine.
Plus, I wanted to make my own baby cupcakes for fun… without spending over 15 minutes in the kitchen and no baking. And to my pleasant surprise, making a cupcake is easier than I thought!
These wholesome bite-size vegan Halloween cupcakes are sweetened with bananas and topped with yummy pumpkin frosting to celebrate Halloween.
Of course, you can use a lemon frosting instead if you don’t like the taste of cinnamon and pumpkin. I personally prefer the latter, but I’ll take the pumpkin one any day (I just finished 3 bite sized ones this morning!)
These cupcakes are soft, chewy, slightly dense with crunchy bites of gluten-free oats and raw dark chocolate. Enjoy!
No-Bake Simple Raw Chocolate Banana Cupcakes
Less than 15 minutes
- 1 cup pitted dates
- ¼ cup of water
- 1 cup oats
- 2 peeled bananas
- ¼ cup of date paste
- 2 tablespoon raw cacao powder
- 2 drops of dark chocolate extract
- Pinch of Himalayan salt
- 1 tablespoon of raw chocolate chunks (Just break the chocolate bar into pieces!)
- 1 tablespoon of organic raisins
- 1 cup raw cashews
- ½ cup of pumpkin (chopped and peeled)
- ½ tablespoon of cinnamon
- 1/4 cup water
- 1 tablespoons of maple syrup/coconut sugar
- 1 teaspoon of coconut oil
- To make the date paste, blend dates and water till smooth. Set aside.
- Pulse the oats in a food processor until they become flour-like. Or you can use oat flour instead.
- Add the rest of the ingredients (**leave out the raisins and chocolate chunk) and process until it all sticks together.
- Scoop the mixture out of food processor and place in bowl. Stir mixture with raw chocolate and raisins. A knife/fork/spoon would do the job.
- Press into mini cupcake cups. Put in freezer for 30 minutes.
- To make the frosting, blend all the ingredients together until smooth. Scoop a spoonful into each cupcake and decorate as topping, or you can use a piping bag if you have time. Place the cupcakes back in the freezer for another 30 minutes
- The cupcakes should solidifyin the freezer in an hour. Enjoy!
- To keep the cupcakes you may want to place them in the refrigerator and consume them in 3 days especially since the ingredients are very fresh!
- For the oats, I used Bob’s Red Mill’s Gluten-Free Steel Cut Oats. And I love Medicine Flower’s dark chocolate extract, as well as Ombar for their delicious raw chocolate.
- These cupcakes are great morning snacks or energy boosters.
- I just scooped the frosting on the top of the cupcakes without using a piping bag…I was too lazy but you can totally make the cupcake as beautiful as you want.
- And you can always keep the extra frosting and indulge in it as a snack….
- I love this recipe because it is vegan, gluten-free, dairy-free with minimal oil (well… at least compared to store-bought cupcakes!).