Description
Delight in these festive St. Patrick’s Day Cacao Matcha Cups, featuring a rich cacao base layered with a creamy matcha topping. These no-bake, vegan-friendly treats combine the antioxidant power of cacao and matcha for a healthy yet indulgent snack, perfect for celebrating the holiday or anytime you crave a refreshing, energizing dessert.
Ingredients
Scale
Cacao Layer
- 1/2 cup cacao powder
- 1/2 cup coconut oil, melted
- 2 tbsp maple syrup or honey
- 1/4 tsp vanilla extract
- Pinch of sea salt
Matcha Layer
- 1/2 cup coconut milk (or other milk of choice)
- 1 tbsp matcha powder
- 2 tbsp maple syrup or honey
- 2 tbsp coconut oil, melted
- 1/4 tsp vanilla extract
Instructions
- Prep the Molds: Line a mini muffin tin or silicone mold with cupcake liners, or lightly grease the molds with coconut oil to prevent sticking and ensure easy removal of the cacao matcha cups.
- Make the Cacao Layer: In a medium bowl, thoroughly combine the cacao powder, melted coconut oil, maple syrup (or honey), vanilla extract, and a pinch of sea salt. Stir until the mixture is smooth and fully blended.
- Fill the Molds with Cacao: Spoon the cacao mixture into each prepared muffin tin or mold, filling them halfway. Place the molds in the freezer for 10-15 minutes until the cacao layer is firm to the touch.
- Make the Matcha Layer: Gently heat the coconut milk in a small saucepan over medium heat until warm but not boiling, to preserve the delicate flavors of the matcha.
- Whisk in Matcha and Ingredients: Add the matcha powder, maple syrup (or honey), melted coconut oil, and vanilla extract to the warm coconut milk. Whisk continuously until the mixture is smooth and well combined without lumps.
- Add the Matcha Layer: Once the cacao layer is firm, carefully spoon the matcha mixture over each cacao cup, filling the molds to the top.
- Smooth the Tops: Use the back of a spoon or a small spatula to gently smooth and level the tops of the matcha layer for an even finish.
- Freeze Until Firm: Return the filled molds to the freezer and let the cups set for an additional 30 minutes or until the matcha layer is fully firm.
- Serve and Store: Carefully remove the cacao matcha cups from the molds once fully set. Store them in an airtight container in the refrigerator or freezer until ready to serve for optimal freshness.
- Garnish (Optional): Sprinkle a light dusting of matcha powder or scatter a few cacao nibs on top of the cups for added texture, flavor, and festive decoration.
Notes
- For vegan option, use maple syrup instead of honey.
- Ensure coconut milk is only warmed, not boiled, to keep matcha flavor smooth and vibrant.
- Use silicone molds or line with cupcake liners for easy release.
- Store the cups in the freezer for longer shelf life or refrigerate if consuming within a few days.
- Optional garnishes like cacao nibs or extra matcha powder enhance flavor and presentation.
