Raw Green Tea Almond Cupcakes

More green recipes...I know, but today is St. Patrick's day so it is ok right?  I promise tomorrow I will post something another color. I recently made a green tea almond smoothie for my cookbook I am working on, and it was so good, I decided that I needed to make a dessert with those same flavors.  I mean, green tea and almond are a match made in heaven...so that would equal heavenly dessert!  I thought about making a raw cheesecake, but instead decided to make cupcakes. Cupcakes are so fun after all, you get your own individual cake, and whats not to love about that?!  I make mine big too, because if I were having a slice of cake I would want a big one.  

I expected these to be good when I started making them...but the batter was downright addictive.  I had to have a lot of samples of it to tide me over since the cupcakes needed to dehydrate overnight. The almond smelled heavenly while dehydrating, and I decided that these cupcakes needed to have an almond cream filling as well as green tea almond frosting.

Because I am not one to go about things the simple way and just do the frosting.  The more creamy stuff in and on my cupcakes the better. I am that girl that eats the cake part of a cupcake first, and saves the frosting for last because it is my favorite.

These were simply heavenly.  Moist cake with the earthy green tea undertones and sweet almond...creamy almond filling and smooth green tea frosting.  Just imagine it.  Better yet, try it out for yourself!  That is why I am sharing the recipe with you so you can experience them too!

Raw Green Tea Almond Cupcakes
Makes 12


2 1/2 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour
2 cups ground raw flaxseed
3 cups raw coconut flour (do NOT use store-bought!)
1/2 tsp sea salt

1 Tbsp pure vanilla extract
2 tsp almond extract
3 Tbsp matcha powder
2 cups young coconut meat
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2/3 cup raw coconut nectar or your choice of liquid sweetener
2 cups coconut water (or as needed)
Frosting and Filling:
3 cups young coconut meat
1/4  cup plus 2 Tbsp coconut water
1/3 cup raw coconut nectar or raw agave nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1 1/2 tsp almond extract
1/2  cup raw coconut butter, warmed to liquid2 Tbsp matcha powder

For the cake batter, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, almond, matcha, coconut, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 12 standard sized foil muffin tins (mounded high because it will not rise) and place on a dehydrator sheet.  Dry for about 12-14 hours (until dry on the outside but still moist). Cut a divet into the top of each cupcake (you can eat the scraps).
Meanwhile, to make the frosting and filling, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Remove 1/3 of the mixture, and spoon into the center of the cupcakes.  Place them in the fridge to set up.  Whisk the matcha powder into the remaining cream until well blended.  This will be the frosting.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream or frosting.
Once the frosting is ready, place the frosting in a pastry bag, and pipe decoratively over the tops of the cupcakes (or you can spread it on if you like).  Store the cupcakes in the fridge.

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