Super Easy Double Chocolate Matcha Cups for a delicious vegan matcha dessert!
Matcha matcha matcha.
All the rage these days. It is the trend that doesn’t seem to be dying down. In fact, it is exploding all over Manhattan. Matcha specialty shops are opening all over with lattes, desserts, everything just filled with matcha!
I have to admit, I am not a huge fan of the matcha scene (don’t hate me). I tried to get into it but as someone who doesn’t even drink caffeine, matcha wasn’t exactly for me.
I once made Vanilla Matcha Overnight Oats (please ignore these ugly photos) and they are one of the top recipes on my blog. And I have to say, I have no idea how. The recipe was barely amplified on social, I have made it one time but some how it managed to sneak to the top.
When I was organizing my pantry recently, I found a ton of matcha and decided to make these Double Chocolate Matcha Cups. I brought them to a few of my match-loving friends and they were OBSESSED. I knew I had to share with you guys too so all my matcha readers out there can make them.
They are super easy, made with TWO types of chocolate and have a matcha almond butter filling. I kept them in the freezer too and was told they taste best frozen, but I can’t wait to hear what you think..
WHAT YOU NEED:
dark chocolate chips
semi-sweet chocolate chips
- I chose to use semi-sweet chocolate and dark chocolate but feel free to use any type you’d like
- You can easily sub any nut butter for almond butter here but I think the almond works well with the flavor
- Store these in the freezer, they are best frozen!
Super Easy Double Chocolate Matcha Cups
- 1 9 ounce bag dark chocolate
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 1 tablespoon matcha powder
- 1/3 cup creamy almond butter
- 1.5 tablespoons maple syrup (or honey)
- Line mini muffin pan with liners
- Combine both types of chocolate in a microwave-safe bowl
- Melt about ¾ cup dark chocolate chips with the coconut oil in microwave and heat in 30 second increments, stirring well in between
- Fill each liner about ⅓ way fill with the chocolate
- Place in freezer and begin making matcha filling
- Blend together the matcha, almond butter and maple syrup ingredients in food processor
- Roll into little balls and add on top of dark chocolate in each muffin tin
- Melt remaining dark chocolate the same as before and top off each cup! You may need more chocolate depending on how much you used on bottom
- Place in freezer for 30 minutes then enjoy!
- Store in airtight continuer or bag in freezer for couple months