Make the chocolate base:

• Combine almond flour, raw almonds, coconut flour, cocoa powders, and espresso powder in a food processor. Blend until the almonds are coarsely ground.

• Add the pitted dates and process until the mixture holds together and resembles wet sand.

Form the cupcakes:

• Line 9 mini cupcake tins with liners.

• Roll the base mixture into 9 equal balls. Press each one into a liner, shaping into a firm cupcake base.

• Use your finger to make a well in the center of each cupcake.

Prepare the matcha icing:

• In a large mixing bowl, whip the coconut cream until it reaches medium peaks using a hand mixer or whisk.

• Add the agave or coconut nectar and matcha powder, then beat again until well blended.

• Transfer the icing to a piping bag or zip-top bag and refrigerate to firm up.

Make the ganache filling:

• In a small bowl, whisk together coconut nectar, cocoa powders, and coconut oil until you get a thick, sticky ganache.

Assemble the cupcakes:

• Spoon about 1 teaspoon of the ganache into the center of each cupcake.

• Pipe the matcha frosting over each cupcake, covering the ganache well.

Decorate and chill:

• Dust with black cocoa powder or drizzle leftover ganache for a Halloween vibe.

• Chill for at least 30 minutes before serving.