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6-Ingredient Matcha Mint Dark Chocolate Cups || vegan + nut-free || Eat Spin Run Repeat

6-Ingredient Matcha Mint Dark Chocolate Cups


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 20 mins (+ refrigeration)
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: about 16 mini cups
  • Category: dessert
  • Method: boil

Description

Nut-free and vegan-friendly, these Matcha Mint Dark Chocolate Cups are loaded with antioxidants, vitamins and minerals to help boost mood and reduce stress. It’s guiltless, superfood-packed dessert at its finest!


Ingredients


Instructions

  • Make the coconut butter filling: Put half of the coconut in a food processor and mix for about 10 to 15 minutes or until it turns into a liquid – and it will! (I like to do this in 2 batches of 1 cup each because it seems to liquefy more quickly this way.) Pause occasionally to scrape down the sides of the processor jug with a spatula.
  • Add the coconut oil (which will help to make it more liquidy-y), matcha, peppermint extract and stevia to the coconut butter and process again until evenly combined. Transfer the mixture to a small bowl.
  • Line 16 mini muffin cavities with liners of choice.
  • Create a double boiler to melt the chocolate: Bring a small saucepan about 1/4 full of water to a boil, then reduce heat to low. Place a larger bowl on top so that the bottom hovers above the water line.
  • Melt half of the chocolate in the double boiler. Pour it into the lined muffin cups, filling each to about 1/3 of their capacity. Put the muffin pan in the freezer for ~10 minutes while the chocolate sets.
  • Once firm, add the mint matcha filling on top of the bottom chocolate layer, again, filling the cups by another 1/3. Freeze for ~10 mins or until firm.
  • Melt the remaining chocolate in the double boiler. Divide it between the muffin cups, filling each very nearly to the top. Freeze for ~20-30 mins.
  • Store leftovers in the freezer (if you have any…. which isn’t likely!)

Notes

  • I don’t recommend doing this in a blender because lots of the coconut will get stuck under the blades. It also tends to fly around the jug a lot, and you’ll be there forever trying to scrape down the sides.
  • The most important thing about a double boiler: Don’t let the water into your chocolate melting bowl! You only need a bit of water in the pot to create the steam that rises and melts the chocolate, and as soon as the water boils, you can reduce the heat. The steam will stay trapped under the bowl.
  • I use a glass bowl as my double boiler, but note that they get hot so be careful when lifting it off at the end.