Spooky Spirulina Pudding or Frosting, Plus Raw Chocolate Cupcake Recipe
October 30, 2013

raw chocolate cupcake w frosting

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.

spirulina avocado pudding

The avocado pudding itself couldn’t be simpler. Five ingredients, and a quick spin in the food processor, and you’re set.

Chocolate Cupcakes with Spooky Spirulina Frosting

Author -

Ingredients

  • 1/3 cup cacao nibs
  • Pinch sea salt
  • 1 heaping cup raw walnuts
  • 4 tbsp raw cacao or regular cocoa powder
  • 1 heaping cup medjool dates tightly packed and pitted
  • 1 half recipe spooky spirulina pudding above, prepared to be quite thick

Instructions

  • 1. In a food processor fitted with the S blade, process the nibs, salt, walnuts, and powder till everything is quite well broken down (about 60-90 seconds).
  • 2. Add the dates and continue processing till the mixture is starting to clump together (imagine you're making raw pie crust or cookies or snack bars).
  • 3. Press the mixture evenly into 6 muffin/cupcake molds in a muffin tin. Let sit in the fridge for about 30 minutes.
  • 4. Frost each cupcake with the spirulina pudding. Serve.
  • Makes 6 cupcakes.

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.

spooky

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.

raw chocolate halloween cupcake1

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!

Chocolate Cupcakes with Spooky Spirulina Frosting

Author -

Ingredients

  • 1/3 cup cacao nibs
  • Pinch sea salt
  • 1 heaping cup raw walnuts
  • 4 tbsp raw cacao or regular cocoa powder
  • 1 heaping cup medjool dates tightly packed and pitted
  • 1 half recipe spooky spirulina pudding above, prepared to be quite thick

Instructions

  • 1. In a food processor fitted with the S blade, process the nibs, salt, walnuts, and powder till everything is quite well broken down (about 60-90 seconds).
  • 2. Add the dates and continue processing till the mixture is starting to clump together (imagine you're making raw pie crust or cookies or snack bars).
  • 3. Press the mixture evenly into 6 muffin/cupcake molds in a muffin tin. Let sit in the fridge for about 30 minutes.
  • 4. Frost each cupcake with the spirulina pudding. Serve.
  • Makes 6 cupcakes.

spirulina avocado pudding2

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!

xo

Categories: Raw

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    12 Comments
  1. Looks and sounds great. I was wondering though- what will keep the frosting from turning brown? I would appreciate any feedback.

  2. I really want to try this recipe Gena – it looks so delicious! I actually have some spirulina that I never use!

    I’m having some vegan conversion troubles again, so coming to your blog always helps 🙂

    I hope you have a good halloween!

  3. Very fun and looks delicious which isn’t always true of so many traditional holiday treats. Loving the green too…I’m kinda pumpkin colored out at this point. I’m wondering how they might do in the dehydrator on low for a few hours instead of the chilled version as well. Giving them a try soon, thanks Gena.

  4. I love this idea! I want to make both the cupcakes and the frosting, but I don’t think I have time to do it before Halloween! I might have to wait until Christmas, when the green will make sense again, haha. Not that there needs to be an occasion for green food! 🙂

  5. Any suggestions for a replacement for the cocoa nibs (since they make me sick)?

    I have soooo much spirulina & I have no idea what to do with it. Other than this, what would you suggest? I really can’t stomach it straight up or in water.

    (& that green is the perfect wicked witch of the west color!)

    • You can definitely just add an extra 1/3 cup walnuts. Nibs and nuts grind up similarly, and the cacao powder will add plenty of chocolate taste!

      As for spirulina, I can’t say I care much for the taste, either. I put it into smoothies, puddings, and sweets (granolas, bars, cookies, bites).

  6. I haven’t tried spirulina in my own recipes yet but that gorgeous green is enough to entice me to go and buy some! Both of these desserts, together and individually, look fabulous.

  7. These definitely look killer. I’ve never used spirulina in recipes before – I like the mix of ingredients/flavors here!

    Hope you have a very happy Halloween tomorrow 🙂