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No-Bake Simple Raw Chocolate Halloween Cupcakes


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.

So I set out to make my own version… vegan, relatively low in fat, gluten-free, no refined sugar, no butter, no vegetable oil… and orgasmically delicious.

Plus, I wanted to make my own baby cupcakes for funwithout spending over 15 minutes in the kitchen and no baking. And to my pleasant surprise, making a cupcake is easier than I thought!

So these No-Bake Simple Raw Chocolate Halloween Cupcakes were born. I’ve adapted this recipe from the talented Emily’s Raw Vegan Chocolate Cupcakes with Vanilla Filling.

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

pumpkin pie

Preparation Time

Less than 15 minutes


Date Paste:

  • 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

Pumpkin frosting:

  • 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

pumpkin muffin3


  1. To make the date paste, blend dates and water till smooth. Set aside.
  2. Pulse the oats in a food processor until they become flour-like. Or you can use oat flour instead.
  3.  Add the rest of the ingredients (**leave out the raisins and chocolate chunk) and process until it all sticks together.
  4. 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.
  5. Press into mini cupcake cups. Put in freezer for 30 minutes.
  6. 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
  7. The cupcakes should solidifyin the freezer in an hour. Enjoy!


  1. 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!
  2. 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.
  3. These cupcakes are great morning snacks or energy boosters.
  4. 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.
  5. And you can always keep the extra frosting and indulge in it as a snack….
  6. I love this recipe because it is vegan, gluten-free, dairy-free with minimal oil (well… at least compared to store-bought cupcakes!).