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Halloween Cupcake Cats With Chocolate Avocado Frosting [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

The assembly process for this recipe is a lot of fun, and great for kids, too! It does take a bit of effort, but well worth it in the end, just look at the adorable results! This deliciously sweet dessert is the perfect way to celebrate Halloween this year.

Halloween Cupcake Cats With Chocolate Avocado Frosting [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan




To Make the Candy Corn:

To Make the Sandwich Cookie:

  • 1 cup gluten-free oat flour
  • 1/4 cup cacao or cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 pitted dates, soaked for 30 minutes in warm water
  • 1/4 cup coconut oil
  • 2 tablespoons date soaking liquid
  • 1 teaspoons vanilla extract (optional)

To Make Sandwich Cookie Filling:

  • 1/4 cup  powdered sugar
  • 3 tablespoons coconut butter
  • 2 tablespoons almond milk
  • 1/2 teaspoon vanilla extract

To Make the Raw Avocado Frosting:

  • 2 large (or 1 1/2 cups) avocado, pitted and flesh scooped out
  • 2/3 cup raw cacao powder
  • 6 pitted dates, soaked for 30 minutes in warm water and drained
  • 1 tablespoon coconut nectar, maple syrup or liquid sweetener of choice
  • 1/2 teaspoon vanilla extract

To Make the Cupcakes:

  • 1 1/2 cups almond milk
  • 1 cup applesauce
  • 2 tablespoons white vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups oat flour
  • 2/3 cup of cacao powder
  • 1 cup coconut sugar
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder

To Decorate:

  • Dried mango, cut into circles
  • Goji berries, rolled into nose shapes
  • Cacao nibs
  • Medjool dates, cut into strips


To Make the Candy Corn:

  1. Mix the first three ingredients together in a bowl until it becomes a crumbly dough.
  2. Transfer into a plastic bag and roll around into a smooth ball. Remove from the bag and separate into three parts.
  3. Add some turmeric to one third, and carrot juice into another. Massage each, one at a time, until uniform, adding as much as needed. Make sure to do one color at a time and wash your hands in between handling to prevent mixing.
  4. If the butter starts to become to liquid, set in fridge for 2-4 minutes to set for handling.
  5. Roll balls into skinny strips—the skinnier the strips, the smaller the candy corn. Press together side by side. Set back in the fridge to stiffen if needed. Cut into triangles.
  6. Store in the refrigerator as these melt easily.

To Make the Sandwich Cookie:

  1. Combine dry cookie ingredients (oat flour, cocoa powder, salt, and baking soda) and stir.
  2. In a high speed blender or food processor, combine all liquid cookie ingredients (1 teaspoon vanilla extract, coconut oil, dates) until uniform.
  3. Mix wet into dry to form the dough. Refrigerate for 30 minutes.
  4. Preheat oven to 350º F.
  5. Roll out dough 1/2-inch thick and cut circles using a 1 1/2-inch diameter glass.
  6. Bake for 10 minutes, and cool completely on tray before filling.

To Make Sandwich Cookie Filling:

  1. Meanwhile, blend all of the filling ingredients in a small food processor until smooth.
  2. Spread 1 teaspoon filling between two cooled cookies. You can then, if you would like, place them into the fridge for 10 minutes so filling firms up a bit.
  3. Store in the fridge, but allow it to sit at room temperature for 8-10 minutes to soften up before consuming.

To Make the Raw Avocado Frosting:

  1. Place all ingredients into a high speed blender and run until smooth.
  2. Adjust sweetness as needed.

To Make the Cupcakes:

  1. Preheat the oven to 350°F and line a cupcake pan with baking cups.
  2. Sift and mix all the dry ingredients together into a large bowl. Set aside.
  3. Whisk all of the wet ingredients together, then pour into the dry ingredients, mixing until smooth.
  4. Spoon the batter into prepared cupcake pan, about two thirds full for each.
  5. Bake for 22-24 minutes or until the cupcake slowly springs back when pressed with a finger.
  6. Be sure to completely cool before frosting.

To Assemble:

  1. Decorate the cookies prior to placing onto the cupcakes. To decorate, use frosting to stick the ingredients. The dates are the whiskers, the goji berries the nose, dried mango and cacao nibs the eyes, and candy corn as the ears.
  2. Remove the baking cups from the cupcake (optional), top with frosting (once cooled), then add the completed cookie cat on top
  3. Store in a cool spot if not serving immediately.

Nutritional Information

Per Serving: Calories: 300| Carbs: 51g | Fat: 9g | Protein: 6g | Sodium: 27mg | Sugar: 31g





Simple, creative vegan versions of classics that are big on flavor. Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to choose health. Jasmine is a Los Angeles living nutrition student and plant-based wellness and lifestyle blogger that works through her website, Sweet Simple Vegan, and social media outlets, to promote health and self-love.



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