Matcha Mint Chocolate Cups
These matcha mint chocolate cups are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a simple combination of coconut oil, maple syrup, cocoa powder, matcha powder, and mint extract, and are topped with chopped pecans and dried cranberries. The result is a rich and creamy chocolate cup with a refreshing hint of mint. These cups are also gluten-free, dairy-free, and vegan, making them a great option for people with dietary restrictions.
The inspiration for these matcha mint chocolate cups came to me one day when I was looking for a healthy and satisfying snack. I had been experimenting with different matcha recipes, and I was curious to see how it would taste in a chocolate cup. I started by combining coconut oil, maple syrup, cocoa powder, and matcha powder in a bowl. I then added a bit of mint extract for flavor. The mixture was smooth and creamy, and I knew I was on to something good. I poured the mixture into a muffin tin lined with paper liners, and sprinkled the tops with chopped pecans and dried cranberries. I froze the cups for at least two hours, and when I finally took a bite, I was hooked. The cups were rich and creamy, with a refreshing hint of mint. The pecans and cranberries added a nice crunch and tartness, and the overall flavor was simply divine. I knew I had to share this recipe with the world, so I wrote it up and posted it on my blog. The recipe quickly became a hit, and I've been getting rave reviews ever since. I'm so glad I decided to experiment with matcha that day, because these cups have become one of my favorite treats. They are perfect for a quick snack, a dessert, or even a party appetizer. I hope you enjoy them as much as I do!
Matcha Mint Chocolate Cups Matcha Mint Chocolate Cups Matcha Mint Chocolate Cups Matcha Mint Chocolate Cups
Prep time: 15 | Cook time: 0 | Serves: 12
Ingredients
  • 1 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup抹茶powder
  • 1/2 teaspoon mint extract
  • 1/4 cup chopped pecans
  • 1/4 cup chopped dried cranberries
Instructions
  1. Combine the coconut oil and maple syrup in a small bowl.
  2. Stir in the cocoa powder and matcha powder until smooth.
  3. Add the mint extract and stir until combined.
  4. Pour the mixture into a muffin tin lined with paper liners.
  5. Sprinkle the pecans and cranberries on top.
  6. Freeze for at least 2 hours before serving.
Why It Works
  • The combination of coconut oil, maple syrup, cocoa powder, and matcha powder creates a rich and creamy base for these cups.
  • The mint extract adds a refreshing flavor that complements the chocolate and matcha flavors.
  • The chopped pecans and dried cranberries add a nice crunch and tartness to the cups.