Chocolate Matcha Cups
I love making homemade Matcha green tea lattes with thick full fat coconut milk and some raw honey. They’re so tasty! Actually I think I would like anything Matcha flavoured. With the weather as hot as it’s been though, I’m not feeling the hot drinks so much. I came up with a recipe as I was wanting to use Matcha in something cold. It’s great on hot days, or really any day, when your wanting something sweet. Homemade chocolate cups with a Matcha green tea filling that tastes just like the latte.
If you’re lucky like I was and it’s as hot as it is in our house, you won’t even need to turn the stove on to melt your coconut oil! This recipe is kind of a combination of two of my favourite chocolate desserts; chocolate almond butter cups and chocolate avocado pudding.
Why Matcha is good for you!
- Matcha is nutrient dense and provides antioxidants like EGCG, chlorophyl and L-theanine.
- The potent antioxidants fight free radicals, which cause cancer, and support the immune system.
- Chlorophyl is that good stuff in plants that helps them make food using the sun through photosynthesis. It’s a great detoxifier and supports liver health. It’s also a natural deodorizer in the body and helps with anemia by promoting the formation of hemoglobin and red bloods cells. I’ve taken liquid chlorophyl and Spirulina in the past to help with anemia ,and both raised my ferritin levels higher than getting iron shots in the butt did. Much more enjoyable too!
- The amino acid L-theanine in Matcha is calming, helps lower stress and actually counteracts the affects of the caffeine contained in Matcha. That’s a bonus for those with already chronically raised cortisol levels!
- Chocolate Shell
- 1c coconut oil
- 1/2c maple syrup (Canada No. 2)
- 1c raw cacao powder
- Pinch of Himalayan rock salt
- 1/2 Avocado
- 2 tsp Matcha powder
- 1/4c raw honey
- Melt coconut oil in a pot over medium-low heat.
- While the coconut oil melts make the filling by putting the avocado, honey and matcha in a food processor and turning on high until combined and smooth. Set aside.
- Add the maple syrup, cacao powder and salt to the melted coconut oil. Whisk to combine until smooth.
- Spoon enough to cover the bottoms of a lined mini muffin pan. Place in the freezer to solidify.
- Once the chocolate base has hardened, remove from the freezer and put a small spoonful of the Matcha filling in each mini muffin liner.
- Spoon the rest of the chocolate over the filling to cover it and place back in the freezer to harden.