Can I use a different nut butter for the matcha filling?

The recipe specifies creamy cashew butter, which provides a neutral base for the matcha flavor. Using another nut butter like peanut or almond might significantly alter the taste profile.

How do I prevent the chocolate from seizing when melting?

To ensure smooth melting of the vegan dark chocolate chips and coconut oil, heat them in 30-second intervals in a microwave-safe bowl, stirring well between each interval.

What is maca powder and is it essential for this recipe?

Maca powder is an optional ingredient in these cups, included for its nutritional benefits and earthy notes. You can omit it if you don't have it or prefer not to use it.

How should I store these dark chocolate matcha cups after they're made?

After the initial 30-minute freezer set, these matcha cups can be stored in the refrigerator to maintain their firm texture and freshness.

Can I make these without a mini muffin pan?

While a mini muffin pan with liners is recommended for uniform cups, you could potentially use silicone molds or spread the layers in a small lined dish and cut into squares once fully set.

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5-Ingredient Dark Chocolate Matcha Cups
[Vegan, Grain-Free]

HC By: Hayley Canning

Author Bio

Hayley is a health and lifestyle blogger based in London. She's passionate about healthy and... Read More

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5 Ingredient Dark Chocolate Matcha Cups [Vegan, Grain-Free]

3236

Dairy Free

These dark chocolate matcha cups are so easy to make! You've seen all kinds of chocolate cups; but have you ever seen ones with a delicious, earthy matcha filling? Once made, store in the refrigerator, where you can grab them when the chocolate cravings hit.

Ingredients You Need for 5-Ingredient Dark Chocolate Matcha Cups [Vegan, Grain-Free]

2 cups vegan dark chocolate chips
2 teaspoons extra virgin coconut oil
1 tablespoon matcha powder
1/3 cup creamy cashew butter
1 1/5 tablespoons maple syrup
1 teaspoon maca

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How to Prepare 5-Ingredient Dark Chocolate Matcha Cups [Vegan, Grain-Free]

Line mini muffin pan with liners.
Add the half of chocolate and coconut oil to a microwave-safe bowl and heat 30 seconds at a time, stirring well in between.
When the chocolate mixture has melted fill each liner about 1/3 way full.
Place in freezer to set whilst making the matcha filling
Blend together the matcha, cashew butter, and maple syrup ingredients in food processor.
Roll the mixture into little balls, once the first chocolate layer has set add the matcha balls on top of the dark chocolate in each muffin tin.
Melt remaining dark chocolate the same as before and top off each matcha cup.
Place in freezer for 30 minutes. You can also store in the refrigerator.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.