Healthy! Coconut Cream Chocolate Cupcakes

Categories: Desserts,Dressings/Dips,Gluten-Free,Recipes,Talia's Must Read,Uncategorized,


You guys I cannot believe that I just created such amazing tasting, totally fruit-sweetened icing off the top of my head. Now, I am normally the type to be modest (I swear!), but I cannot be modest about the random invention of this icing recipe. Modesty is not an option when I have on my spoon the most AMAZINGGGGG tasting creamy coconut icing that is actually melting in my mouth as I type this. I am not kidding. I am licking icing and typing at the same time. It is not the first time this has occurred and it will undoubtedly not be the last. Once my icing is all gone, I’m going to make another batch. Immediately. Muhahaha. Coconut butter, I love you, I really love you.

My unmodesty is going to continue. Now, let’s combine this icing with ooey gooey chocolate cupcakes and then throw some cherries into those cupcakes. Assuming you enjoy cherries as much as I do, we can both consider this a very good idea. To balance out the unmodesty with a dash of modesty, I will say that these beauties are pretty messy to eat and I am one pretty darn messy gal right about now. As in, the ooey gooey cupcakey sort of messy. I am messy and I know it!

This is why these cupcakes are HEALTHY! They are:

~100% fruit sweetened
~Contain a bunch of walnuts, totes mcgotes loaded with healthy omega-3 fats

Oh yes, and this is another reason why they are healthy:

They contain black beans, which increases the fiber levels of the cupcakes like woah. Beans also slow down the absorption of the sugars in the dates & bananas so that your liver is happier. This is a bunch of sciency stuff, but let’s just say beans in cupcakes = a more diabetes friendly treat! Note: I am not a doctor (duh), so if you have diabetes, you need to be careful about da sweet stuff. I’m just sayin’ beans are a SUPER awesome food to eat to prevent diabetes and keep type 2 diabetes in check. I learned this in la clase de nutrition at Cornell U. and from my bomb diggity dad, Dr. Fuhrman. Who else loves learning about nutrition so we can love our bodies more?! Read about the health benefits of high-fiber foods by CLICKING HERE. I also totes mcgotes wrote a whole 1/3 chapter about the health benefits of beans in my LYB book! Now question, did you know what totes mcgotes meant before reading this post?! It’s a popular phrase used in Southern California (where I live) and I even see t-shirts that say totes mcgotes when I walk down the street!

Okay now recipe time for these:

~Addictively delicious
~Very Ooey Gooey
~Pretty Darn Messy




Healthy! Ooey Gooey Chocolate Cupcakes (makes 12-14 cupcakes):

1 can (15 oz) Black Beans
½ cup Raw Walnuts
3 Ripe Bananas (2 for cupcake base + one for slicing in)
12 Medjool Dates, pitted
1 cup Cocoa Powder (I use my dad’s Dr. Fuhrman brand)
2 tablespoons Ground Flaxseeds simmered in ½ cup water (egg substitute)
¼ cup Water (may need a bit more depending on softness of the dates)
1 cup Gluten-Free Oat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1-2 tablespoons ground dark roast coffee (optional)
1 cup Fresh or Frozen Cherries (Highly recommended! I LOVE those Cherry chunks!)

Healthy! Coconut Banana Cream Icing (makes about 1 and ½ cup):

¼ cup coconut butter (key tasty ingredient!)
1/3 cup raw, unsalted Walnut Pieces
1 medium-sized Ripe Banana
6-8 Medjool Dates (add more or less depending on desired sweetness)
1/3 cup Water (or more, if needed)
¼ package Pitaya Plus smoothie pack (optional, produces pink color)


To prepare cupcakes:

1) Place black beans, raw walnuts, 2 bananas, dates, cocoa powder, flaxseed “egg” gel and water in a Vitamix and blend on high until smooth. Set aside.
2) In a medium mixing bowl, mix oat flour, baking powder, baking soda and coffee (if using).
3) Combine the cupcake mixture with the dry ingredients.
4) Once the mixture is combined, add sliced third banana and cherries and fold into the batter gently. If using defrosted frozen cherries, make sure not to add any cherry juice that will result from defrosting. This will make the batter too wet!
5) Preheat oven to 350 degrees. Bake for 20-25 minutes. Let cool before putting icing on top.

To prepare icing:

1) Place all ingredients in a Vitamix or high-powered blender and blend until smooth. Adjust amount of water so that all ingredients can blend with ease, but so that the icing stays relatively think and “icing” like. You can add more or less pitaya to make the icing as pink as you want! It’s that easy. *HaPpY CUPCAKE DanCe*.

Once the icing is prepared, get messy and ice ice baby, ice those cupcakes! And by ice, I mean yummy icing. Really yummy banana coconut icing.

Peace, love and HEALTHY! icing,



  1. Nancy says:

    These sound wonderful. I will have to try it.

  2. Lynn Grant says:

    These cupcakes sound really yummy. Can’t wait to try them!!

  3. Emilie says:

    Where can I buy coconut butter or can I use just organic butter?

  4. Jacque Kaylor says:

    These look delicious! I will try these with my grandchildren.

  5. Linda Moore says:

    Talia….fabulous site. Just discovered you on FB. One question….I see coffee mentioned in the directions; however, I don’t see it listed as an ingredient. I suspect it’s about a tablespoon of granules…? Keep up the great work! Love your enthusiasm for great healthy bodies!

  6. Myra says:

    Thanks for sharing hon, these will be perfect for my husband dale who is rehabbing from heart surgeries!

  7. Serena says:

    Hey Talia! These look gorgeous and delish! Do you think coconut or almond flour can be subbed for oat flour? I do t usually keep oat in mi casa 🙂 thanks lady for your culinary brilliance! <3

  8. Hey hey Serena! Yeah, you can definitely sub oat flour for the coconut and almond flour. Let me know how you like this recipe! 🙂

  9. Hi Linda! I’m glad you like my website 🙂 Gosh, silly me. I forgot to add the ground coffee option in the ingredient list. I just fixed it. Thanks!

  10. María Angela Millan says:

    From a person who is practically allergic to everything and love the sweets, thank you, thank you, thank you! I still have to substitute flaxseed and cherry because they are high in latex. I’m also allergic to fruits, seeds and vegetables that may contain latex. I will figure it out. Thank you sooo much, Talia.

  11. Jana says:

    I made a modified version of the cupcakes as donuts. They were quite yummy. I only used 1/2 cup of cocoa powder, forgot the sliced banana, and used 1/4 cup dried cherries, no frosting. They are quite yummy and will be supplementing my hotel breakfasts for the next few days.

  12. I’m glad I can help you make healthier cupcakes that fit better with your dietary requirements, Maria!

  13. YUM! That’s a great idea, Jana.

  14. Hi Emilie, you can make your own coconut butter by blending shredded coconut or coconut pieces in a food processor. A nice and smooth coconut “butter” will result from the blending! Store any leftovers at room temp, not your refrigerator (you want the coconut butter to stay nice and soft). You can also purchase coconut butter in many health food stores or online. The brand Artisana sells a nice coconut butter that I use. I buy it at Organic butter is not good for us and I don’t use butter in any of my recipes. Coconut butter is a better option for this recipe. Raw, unsalted cashew butter should also work fabulously!

  15. Laura says:

    Thank you for this great recipe, Talia! I’m making it right now – I’m so happy to see a sweet, whole food recipe that is sweetened with dates instead of maple syrup. I’m assuming we drain the black beans before adding them to the recipe? That’s what I’m doing but I thought I’d check here, too. Thanks!

  16. Elizabeth says:

    This is the 1st healthy vegan dessert I’ve made that actually tastes good! I just ate 3 cupcakes in a row…yummy! Thank you for the recipe!

  17. Hi Laura, yes! Drain those black beans before you add them to the recipe 🙂 And I know, right?! Dates, date sugar and date syrup = more fiber & nutrients than maple syrup. Woohoo!

  18. I’m so glad you like them, Elizabeth! 🙂

  19. Rachel says:

    You may have just single-handedly saved the rest of my pregnancy. I’m halfway through my third trimester and I’m craving heavy, carby, and chocolatey sweet foods almost constantly. These cupcakes are so dense that one fills me up when I’m craving carbs, and the frosting is extra sweet to take care of my sweet craving. So happy to be eating these instead of the Ghiradelli brownies that I’ve been eyeing!!!

  20. Hahaha Rachel, I am elated that I can help you with your pregnancy cravings in a healthy way. The thing is, I’m not pregnant, but I crave these beauties. They are addictive! I limit myself with the heavenly coconut cream icing though. That stuff is healthy, yet kinda heavy. Two tablespoons per cupcake for our healthy fats is the way to be! Congrats on your pregnancy!!! Best wishes for a healthy & minimally painful birth.

  21. Jenny says:

    I made these – yum. I use the icing recipe for all my icing now, even on different cakes. I made some this morning and my 2 year old sat and ate it out of the blender until I pulled it off him. He loves it!

  22. steph says:

    Actually I used freeze dried strawberries….lots of them…and YUM

Leave a Comment