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Raw Chocolate Cupcakes


You asked for it – so here it is.  My recipe for no-bake  chocolate cupcakes made with nutrient dense walnuts and cacao. What I love about these is that  they are quick and easy to make and they are perfect for entertaining.  I make up a large platter to take to parties and gatherings with family and friends. They are instantly devoured and satisfy the sweet chocolatey fix you sometimes crave. Another great thing about these is that they keep really well in the fridge for up to a week if they last that long. 


Walnuts are a delicious source of omega 3 EFA’s (essential fatty acids) which are critical for good health. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure and improving symptoms of arthritis. Dates give it a lovely natural sweetness and are high in the minerals, potassium, chromium, maganesium and iron. Cacao and cocoa are high in magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain that gives you a pleasurable sensation similar to the high people get after exercise.


+ ingredients & methods +

ingredients (Makes 20 mini cupcakes.)


500g walnuts
2 heaped tablespoons cacao or cocoa (see notes)
1 teaspoon cinnamon powder
1/4 teaspoon salt
16 pitted large fresh dates
1 teaspoon vanilla extract or paste


Chocolate frosting

1/4 cup honey
2 ripe avocadoes
1 teaspoon vanilla extract or paste
1/4 cup raw cocoa powder


You don’t bake this chocolate cake.  Just place into the fridge for at least 2 hours to chill and set.


  1. Combine walnuts, cocoa powder, cinnamon and sea salt.
  2. Process until ground, but not too fine.
  3. Add dates and vanilla.
  4. Process again. Test and see if the cake starts to come together when pressed, if not add a few more dates and a little splash of water then process again.
  5. Scoop out into small truffle like portions and arrange onto a serving platter.


  1. Combine chocolate frosting ingredients in the following order: honey, avocado, vanilla, cocoa.
  2. Blend in a high speed blender like Vitamix until creamy and thick. A tablespoon or two of water can help your frosting to mix if necessary.
  3. Pipe on the chocolate frosting over each cupcake.
  4. Decorate if you like. I’ve used goji berry in mine.
  5. Refrigerate until ready to serve.
+ notes & inspiration +

You can choose to enjoy with or without the chocolate frosting, but I really like the soft mousse like texture from the frosting that marries perfectly with the light bite of the walnut.


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