These cute cupcakes are perfect for Halloween.

Prep time
10 mins
Cook time
25 mins
6 serves


  • 1 cup pitted Medjool dates
  • 1 cup water
  • ⅓ cup cacao powder
  • 1½ tbsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup Community Co Almond Meal*
  • ¼ cup unsweetened almond milk (or milk of choice)
    For the Icing:

  • ¾ cup Community Co Cashews*
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp coconut cream
  • ¼ cup cocoa powder

How to make:

  1. Preheat the oven to 180°C and lightly grease 6 cupcake tins (we do not recommend using paper liners for this recipe).
  2. Combine the dates and water in a high-speed blender. Blend on high until smooth.
  3. Add the rest of the cupcake ingredients. Blend on low speed briefly until just combined. Do not over blend.
  4. Divide the batter between the cupcake tins. Fill each so it is level with the top of the pan. Smooth the tops with the back of a spoon.
  5. Bake for approximately 25 minutes.
  6. Remove from the oven. Cool for 10 minutes before removing from the pan. Allow to cool completely before icing.
  7. Blend all the icing ingredients except the cocoa together. Set aside ⅓ of the icing (for white icing). Add cocoa powder to the remaining icing and blend. Place white icing and chocolate icing in the freezer for 5 mins to firm up.
  8. Pipe chocolate icing onto cupcakes, top with white icing in a spider web pattern.


*Community Co products proudly at home at IGA.