Matcha Cashew Chocolate Cups

Posted by Lloyd Varju on

Prep Time: 15 minutes

Total Time: 35 minutes

Servings: 6

Category: Dessert

 

Description

Are you a fan of dark chocolate? We are a fan of matcha green tea powder! Let's combine both and create a delicious twist on a traditional recipe, the peanut butter cups. These rich and indulgent, smooth and luxurious dark chocolate thick-shelled cups have centres filled with vibrant green and creamy matcha-cashew butter. Perfect for an after-dinner treat—packed with flavour, these chocolate cups are easy to make, delicious, vegan, and dairy-free—pure bliss! Spread the love by gifting some to your loved ones and close friends!

 

Ingredients

200g (7 oz) dark chocolate

1 tablespoon coconut oil

⅓ cup (50g) cashew butter

1 teaspoon Fubuki Culinary Organic Matcha

1 tablespoon maple or fruit syrup

1 teaspoon desiccated coconut powder

 

Method

  1. Break chocolate over a heatproof bowl and add the coconut oil. Place over a saucepan of barely simmering water (a bain-marie), allow the chocolate to melt and occasionally stir until smooth.
  2. Line a muffin tray or silicone cupcake moulds, spooning some of the melted chocolate into each cupcake's shell. Use approximately 2 tablespoons of mixture for the larger cups and 1 tablespoon for smaller cups. Place in the freezer for 15 minutes to harden. 
  3. In the meantime, prepare the filling by stirring the cashew butter, matcha powder, and maple syrup in the bain-marie until smooth.
  4. Remove the hardened chocolate cups from the freezer, place a small ball of the matcha-cashew mixture filling into the centre of the chocolate shells, and gently press. You will need around 1 teaspoon for larger cups and ½ teaspoon for small cups. Spoon any remaining chocolate left from left step 2 over the filling. Sprinkle a little desiccated coconut on top of each chocolate cup and place in the freezer for a further 20 minutes, or until completely hardened.
  5. Gently peel down one side of the mould to release the cupcakes from the moulds. Enjoy!

Note: Store in the refrigerator for up to 5 days.

 

← Older Post Newer Post →