It’s quite obvious what inspired me to create this little guy: I had so much fun developing the recipe! It was like traveling back to my childhood. Don’t be afraid of the color, this delicate white chocolate and blue matcha cupcake will blow your mind. I topped it with raspberry dust for an extra hit of flavor.


  • 1/2 cup macadamia nuts

  • 1/4 cup shredded coconut

  • 1/4 tsp vanilla extract

  • 1 Tbsp maple syrup

  • 1 tsp raw cashew butter

  • 1/4 tsp coconut oil, melted

  • 3 cups cashews, soaked for 6h

  • 1 cup coconut milk (I used homemade)*

  • 3 Tbsp maple syrup

  • 1/2 cup raw cacao butter, melted

  • 2 tsp blue matcha powder

  • 1 tsp pure vanilla extract

  • 1/4 tsp salt


    1. Process base ingredients until a loose dough forms.

    2. Scoop dough into your muffin or cheesecake pan and firmly press down with fingers (I used silicone moulds)

    3. Let sit in the freezer until firm up.

    4. To prepare filling, add drained & rinsed cashews, coconut milk, maple syrup, vanilla extract, and salt to your blender and blend until very smooth.

    5. Add blue matcha powder and blend again.

    6. Stream melted cacao butter (make sure it’s at room temperature)

    7. Pour filling over bases (save some in a bowl, adding more matcha until you get the color you like, and refrigerate until used for decoration)

    8. Tap a few times, cover with plastic wrap, and freeze for at least 3h.

    9. Remove from moulds and let defrost for 1h in the refrigerator.

    10. Dust with raspberry powder (**instructions below) and pipe reserved filling as desired.

*To prepare your own coconut milk blend 1 cup shredded coconut with 1 + 1/2 cup water and strain mixture through a nut milk bag.

** RASPBERRY POWDER (optional):

  1. Blend 1 cup of fresh raspberries and spread mixture in a thin layer over a teflex or non-stick sheet.
  2. Dehydrate at 118F for 24h or until completely dry and crispy.
  3. Blend or grind until powdered.
  4. Store in an airtight container.
Other Recipes

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