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
Scale
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
