There are so many wonderful ways to enjoy the magic of matcha. Its versatility is just one of the reasons why we love it so much. Conveniently, matcha also has many incredible health benefits and can assist with enhancing metabolism, energy, focus and immunity. This superfood superstar can even have up to 137 times the antioxidants of regular green tea! On top of all that, matcha also tastes delicious! Matcha Maiden needed no convincing to jump into the kitchen to create these matchocolate (matcha + chocolate) cups exclusively for Move Nourish Believe. The only thing better than a delicious dessert is a delicious and HEALTHY dessert and these beauties are packed full of antioxidants and healthy fats. They are portion controlled to make the perfect matcha mouthful and are also gluten free, refined sugar free and can be adapted to be vegan friendly if desired.
prep time: 30 minutes freeze time: 15 minutes makes: 8-10 small cups
- 2 cups dark chocolate chips (or vegan chocolate chips)
- 2 tablespoons coconut oil
- 2 cups shelled pistachios (or other nut of choice)
- 1 teaspoon Mix N Matcha powder
- 1 teaspoon agave nectar
- Toppings of choice (e.g. chopped pistachios, cacao nibs)
- Line a muffin tin with baking cups – the number of matchocolate cups you get will depend on the size you prefer and therefore the size of the tin you use.
- Gently melt the chocolate and 1 tablespoon of coconut oil together (either on the stove in a saucepan or in the microwave).
- Once melted, spoon about 1 tablespoon of chocolate into the bottom of each baking cup (or enough to cover the bottom with a thick layer creating a flat disc). To even out the mixture, tap the tin gently on the bench a few times. Keep about half the chocolate aside for the second coating later. Place the tray in the fridge to harden the chocolate discs.
- In the meantime, prepare the matcha filling. Combine the shelled pistachios, Mix N Matcha powder, 1 tablespoon of coconut oil and agave nectar in a food processor. Process until the mixture starts to stick together – this may take a little while, you may need to stop now and then to scrape down the sides and/or add more coconut oil. (Note: to speed things up, you could also use almond meal instead of processed pistachios).
- Take the muffin tin out of the fridge. Take 1 tablespoon of the matcha filling and press into each chocolate disc to flatten into a circle shape. The matcha circle should be SMALLER in size than the chocolate disc base underneath so that the top layer of chocolate (in step 6 below) completely coats the matcha filling.
- Pour the remaining melted chocolate over the top of each cup and return the cups to the fridge to harden the chocolate slightly – about 5 minutes.
- Before the chocolate hardens completely, add your toppings of choice and then return the cups to the fridge to set completely. Enjoy!