We’re about two days from Halloween, which for whatever reason is one of my favorite yearly holidays. I love the weather, the eerie lights, the spookiness. The sight of kids getting really excited. The chocolate.
Last week, I shared my raw witch’s finger cookies, a perfect treat for the season. Today, I’m here to share another Halloween themed goody, or two goodies really, because you can enjoy the electric green spirulina pudding on its own or as frosting for an easy raw cupcake.
I’m not entirely sure what color I was going for here: the color of a spooky witch’s brew? The color of the Wicked Witch of the West’s skin? The color of a haunted swamp? Whatever the case, spirulina was of course a perfect ingredient to get that creepy hue. While avocado pudding on its own is pretty green, the algae certainly kicks things up a notch.
The avocado pudding itself couldn’t be simpler. Five ingredients, and a quick spin in the food processor, and you’re set.
While this pudding would be a delicious dessert, a nice topper for sprouted bread, a groovy dip for banana or apple slices, or a sweet afternoon snack, it’s also a terrific frosting.
I cut the recipe in half and tested a thicker batch (meaning that I added as little water as possible while blending) on six raw “cupcakes.” It had the perfect consistency for spreading. You’ll want to keep anything you frost with it cold, but you should find that it holds its shape nicely if you do.
These cupcakes, by the way, are killer. So glad I made this recipe, which kind of came together on impulse. I’ll be using it again for sure, possibly as cookies or even snack bites next time!
You can’t be two sweet discoveries over the course of one single recipe excursion. I hope you’ll be charmed by these cupcakes, whether you happen to make them for Halloween, or simply for fun!