Description
These St. Patrick’s Day Cacao Matcha Cups are a unique and delicious treat, combining the rich flavor of cacao with the earthy goodness of matcha. They’re perfect for celebrating St. Patrick’s Day with a healthy yet indulgent dessert!
Ingredients
Scale
For the 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
For the 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 grease the molds with a little coconut oil to prevent sticking.
- Make the Cacao Layer:
- In a medium bowl, combine the cacao powder, melted coconut oil, maple syrup (or honey), vanilla extract, and a pinch of sea salt. Stir well until fully combined and smooth.
- Fill the Molds with Cacao:
- Spoon the cacao mixture into the bottom of each muffin tin or mold, filling them about halfway. Place the mold in the freezer to set for about 10-15 minutes, or until firm.
- Make the Matcha Layer:
- In a small saucepan, gently heat the coconut milk over medium heat until warm (not boiling).
- Whisk in the matcha powder, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth and well combined.
- Add the Matcha Layer:
- Once the cacao layer is firm, carefully spoon the matcha mixture over the top of each cacao cup.
- Smooth the tops with the back of a spoon or a small spatula.
- Return the cups to the freezer and allow them to set for another 30 minutes or until fully firm.
- Serve and Enjoy:
- Once the cups are fully set, remove them from the molds and store them in an airtight container in the fridge or freezer until ready to serve.
- Garnish with a sprinkle of matcha powder or a few cacao nibs for extra flavor and decoration (optional).
Notes
- Storage: These cups can be stored in the refrigerator for up to 1 week or in the freezer for up to 2 months. Keep them chilled until ready to serve, as the coconut oil can soften at room temperature.
- Sweetener Options: You can adjust the sweetness by adding more or less maple syrup or honey to both the cacao and matcha layers.
- Dairy-Free: This recipe is already dairy-free, but if you’d like to make it vegan, ensure your sweetener is vegan-friendly (like maple syrup).
- Customization: You can swap out the coconut oil for other oils like avocado oil or olive oil if preferred, although coconut oil provides a nice texture when it firms up.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0g