Easy Chocolate Mint Matcha Cups (Gluten-free, Dairy-free, Vegan)
Plantivore Kitchen
These easy, no-bake Chocolate Mint Matcha dessert cups have a creamy mint matcha filling. They are made with healthy, simple ingredients that include hormone-balancing spearmint: making them a healthier dessert option for women with PCOS.
1cupfresh mint leavesmix of spearmint & peppermint
1tablespoonmatcha
¼cupmaple syrup
1tablespoonvanilla extract
Instructions
Mint Matcha Filling
Add the coconut butter, mint, matcha, vanilla extract, and maple syrup to the food processor. Mix until fully blended.
Roll your filling out in parchment paper and cut into small circles. I used a mini cookie cutter, but they don't have to be exact.
Chocolate
Melt the chocolate and coconut oil together, either in a bowl in the microwave (in increments of 30 seconds) or in a double boiler. Stir frequently to avoid burning the chocolate.
Assemble
Add the baking cups to the muffin tin, then pour 1 tablespoon of melted chocolate into each cup. Put in the freezer for 5 minutes to set.
Remove from the freezer and add 1 of the mint matcha filling circles to the center of each muffin tin. Then pour ~2 tablespoon of chocolate on top of each until the filling is fully covered, and place back into the freezer to set for 15 minutes.