Dark Chocolate Matcha Cups


For the matcha centre

  • 1 cup Ground Almonds 
  • 1/4 Cup Desiccated Coconut 
  • 2 tbsp Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1 tsp Matcha Powder
  • 2 tbsp Melted Coconut Oil 

For the chocolate 

(If you are vegan use a dairy free brand)

  • 1 Cup of Dark Chocolate
  • 3 tsp Cacao Powder
  • 3 tsp Melted Coconut Oil 


To Make the Filling

  • Fill around muffin tray with around 12 muffin cases
  • Simply add all of the ingredients to a bowl and combine, adding in the melted coconut oil last to help bring the mixture together
  • Evenly divide the mix and press a small amount (around 1cm) into the bottom of the muffin cases 
  • Leave to chill in the fridge for around 15 minutes

To Finish the Chocolate Matcha Cups

  • Bring a small pan of water to simmer and place a medium bowl over the top
  • Slowly melt the cup of broken chocolate then add in the cacao powder and melt the coconut oil
  • Leave to cool for around 1 minute
  • Whilst the melted chocolate is cooling take the matcha centre out of the muffin trays and place to one side
  • Pour a thin layer of the chocolate in each muffin tray, just enough to cover the bottom
  • Then pop the matcha centres back in the cases and pour the rest of the chocolate over the top
  • Leave to set in the fridge for around 2 hours
  • Take out and sprinkle with either sea salt, dried raspberries or simply enjoy on their own!