St Recipe
If you’re searching for a treat that’s as festive as it is delicious, these St. Patrick’s Day Cacao Matcha Cups are about to become your new obsession! With their vibrant green matcha center and rich chocolate shell, these bite-sized wonders are perfect for sharing a little magic at any St celebration. Each cup is a naturally vegan, gluten-free delight, blending creamy nut butter, luscious coconut, and a whisper of maple sweetness all wrapped up in a no-bake, party-ready package.
Ingredients You’ll Need
You’ll be amazed by how a handful of simple ingredients come together to create St. Patrick’s Day Cacao Matcha Cups that are both beautiful and bursting with flavor. Each element plays a role in the taste, texture, or eye-catching colors of these indulgent treats.
- Coconut oil (1/2 cup, melted): Gives the chocolate base a silky texture and helps everything set perfectly in the fridge.
- Cocoa powder (1/2 cup): Delivers deep, rich chocolate flavor—the foundation of these dreamy St cups.
- Maple syrup (3 tablespoons, for chocolate): Naturally sweetens the chocolate layer while keeping things refined sugar-free.
- Sea salt (1/4 teaspoon): A pinch balances the sweetness and heightens all the other flavors.
- Cashew butter or almond butter (1/3 cup): Creates a creamy, melt-in-your-mouth matcha filling—choose your favorite or experiment!
- Matcha green tea powder (1 teaspoon): Dazzles with its earthy, grassy notes and gives the filling that signature St green pop.
- Coconut cream (1 tablespoon): Adds lusciousness to the matcha layer, making it extra smooth and rich.
- Maple syrup (1 tablespoon, for matcha layer): Sweetens the creamy matcha filling just right.
- Vanilla extract (1/4 teaspoon): Brings subtle warmth and rounds out the flavors beautifully.
How to Make St
Step 1: Prep Your Tin
Start by lining a mini muffin tin with paper liners or giving it a light swipe of coconut oil. This little step will make your St. Patrick’s Day Cacao Matcha Cups pop right out when they’re ready to serve, making for easy snacking and even easier cleanup.
Step 2: Make the Chocolate Layer
In a small bowl, whisk together the melted coconut oil, cocoa powder, 3 tablespoons of maple syrup, and sea salt until the mixture is smooth and glossy. This will become the base and top of your St cups, so don’t be shy about mixing until everything is perfectly combined.
Step 3: Create the Bottom Layer
Using a teaspoon, spoon about 1 teaspoon of the chocolate mixture into the bottom of each muffin cup. Pop the tin into the freezer for 10 minutes. This quick chill helps set the base so your matcha filling sits perfectly on top.
Step 4: Whip Up the Matcha Filling
While the chocolate base is setting, grab a fresh bowl and stir together the cashew (or almond) butter, matcha powder, coconut cream, 1 tablespoon maple syrup, and vanilla extract until smooth and creamy. The St-worthy green hue and luscious texture make this the star of your cups.
Step 5: Assemble the Layers
Remove your muffin tin from the freezer. Add about 1 teaspoon of the matcha filling onto each chocolate base, gently spreading it just to the edges but not all the way up the sides. Top each with another teaspoon of the remaining chocolate mixture to seal in all that creamy green goodness.
Step 6: Chill Until Set
Return the tin to the freezer and let your St. Patrick’s Day Cacao Matcha Cups chill for 30 to 40 minutes, or until they’re fully set. This is the hardest part—waiting! Once firm, you can store them in the fridge until it’s time to celebrate.
How to Serve St
Garnishes
For extra flair, sprinkle the tops of your St cups with a dusting of matcha powder, a pinch of flaky sea salt, or even a scattering of edible gold stars. These small touches make your treats truly sparkle and add an extra festive vibe.
Side Dishes
Pair these sweet, creamy cups with a fresh fruit platter—think juicy berries or slices of kiwi for even more emerald color. If you’re serving St. Patrick’s Day Cacao Matcha Cups at a party, they go beautifully next to a tray of shortbread cookies or some crunchy roasted nuts.
Creative Ways to Present
Pile your St cups on a tiered dessert stand for a show-stopping centerpiece, or tuck them into little green cupcake wrappers for a themed treat box. For a fun twist, arrange them in a rainbow with other colorful sweets or serve alongside mini glasses of almond milk for a playful dessert flight.
Make Ahead and Storage
Storing Leftovers
Keep your leftover St. Patrick’s Day Cacao Matcha Cups in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to a week, making them perfect for prepping ahead or snacking all week long.
Freezing
These St cups freeze beautifully! Arrange them in a single layer in a freezer-safe container, separated by parchment if stacking. They’ll last for up to two months—just let them thaw in the fridge for 15 minutes before enjoying.
Reheating
No need to reheat these no-bake gems—just let them come to room temperature for a few minutes before serving if you prefer a softer bite. Their creamy centers and chocolate shells are best enjoyed slightly chilled but not rock hard.
FAQs
Can I use a different nut butter for the matcha filling?
Absolutely! Almond butter and cashew butter both work beautifully, but you can also try peanut butter or sunflower seed butter for a nut-free twist on your St. Patrick’s Day Cacao Matcha Cups.
How do I make the green color pop even more?
For a brighter St green, add an extra half teaspoon of matcha powder. Be sure to use high-quality, culinary-grade matcha for the most vibrant hue and flavor.
Are these cups suitable for kids?
Yes, these St treats are kid-friendly and free from refined sugar. If you’re concerned about caffeine in matcha, you can reduce the amount or use a decaf variety to keep things gentle for little ones.
What if I don’t have mini muffin tins?
No worries! You can use silicone candy molds or even make larger cups in a standard muffin tin—just increase the filling amounts per cup. The St. Patrick’s Day Cacao Matcha Cups will be just as tasty, no matter the size.
Can I make these ahead for a St party?
Definitely! These cups are perfect for making in advance. Simply keep them chilled until serving and watch them disappear from the dessert table.
Final Thoughts
If you’re ready to add a little sparkle to your celebration, these St. Patrick’s Day Cacao Matcha Cups are the way to go. With their festive colors and irresistible flavors, they’re sure to become a holiday favorite. Give them a try—you’ll love every magical, chocolatey bite!
Print
St Recipe
- Total Time: 50 minutes
- Yield: 12 mini cups 1x
- Diet: Vegan
Description
Delight in these festive St. Patrick’s Day Cacao Matcha Cups, a sweet, vegan, and gluten-free treat combining rich chocolate and vibrant matcha flavors. These no-bake mini cups are perfect for celebrating with a healthy twist, featuring creamy cashew butter and natural sweeteners.
Ingredients
Chocolate Layer
- 1/2 cup coconut oil, melted
- 1/2 cup cocoa powder
- 3 tablespoons maple syrup
- 1/4 teaspoon sea salt
Matcha Layer
- 1/3 cup cashew butter or almond butter
- 1 teaspoon matcha green tea powder
- 1 tablespoon coconut cream
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the muffin tin: Line a mini muffin tin with paper liners or lightly grease with coconut oil to ensure easy removal of the cups once set.
- Make the chocolate base: In a small bowl, whisk together the melted coconut oil, cocoa powder, 3 tablespoons maple syrup, and sea salt until the mixture is smooth and well combined.
- Form the chocolate layer: Spoon about 1 teaspoon of the chocolate mixture into the bottom of each muffin cup and place the tin in the freezer for 10 minutes to allow this layer to set firmly.
- Prepare the matcha filling: While the chocolate sets, in another bowl, mix together the cashew butter, matcha powder, coconut cream, 1 tablespoon maple syrup, and vanilla extract. Stir until the mixture is smooth and creamy for a perfect matcha layer.
- Add the matcha layer: Remove the muffin tin from the freezer and gently spoon about 1 teaspoon of the matcha filling on top of each chocolate base. Spread the matcha layer slightly to cover the chocolate base evenly.
- Top with chocolate: Spoon another teaspoon of the remaining chocolate mixture on top of each cup to cover the matcha filling completely.
- Chill the cups: Return the muffin tin to the freezer and chill for 30–40 minutes, or until the cups are fully set and firm to the touch.
- Store and serve: Once set, store the cacao matcha cups in the refrigerator until ready to serve, ensuring they stay fresh and maintain their shape.
Notes
- These cups are naturally dairy-free and refined sugar-free, making them a wholesome dessert option.
- Cashew butter can be substituted with peanut butter or sunflower seed butter according to preference or dietary needs.
- For a more intense matcha flavor, add an extra 1/2 teaspoon of matcha powder to the filling.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
