If you’re looking to wow your friends or just indulge yourself with a dessert that celebrates flavor, fun, and that iconic green hue, you absolutely must try this St. Patrick’s Day Cacao Matcha Cups Recipe. These delightful mini cups blend the deep, rich notes of cacao with the fresh, vibrant earthiness of matcha, creating a perfect balance of creamy and crunchy, subtle sweetness and a hint of bitterness. They are no-bake, vegan, and gluten-free—meaning you get a delicious treat without any fuss, all dressed up for the festive occasion.
Ingredients You’ll Need
These ingredients are straightforward but play critical roles in creating the texture and flavor in the St. Patrick’s Day Cacao Matcha Cups Recipe. Each component adds to the creamy filling, the firm chocolate base, or the beautiful finishing touches.
- Dark chocolate chips or chopped chocolate (60–70% cacao): Choose good-quality chocolate for a rich, smooth base that sets perfectly and tastes decadent.
- Coconut oil: Helps melt the chocolate smoothly and ensures your cups set with a silky finish.
- Raw cashews: Soaked to create the ultra-creamy, luscious matcha filling without any dairy.
- Coconut cream: Adds creaminess and a subtle tropical flavor to the filling.
- Maple syrup: Provides natural sweetness that balances the earthiness of matcha beautifully.
- Vanilla extract: Enhances the flavors and adds depth to the filling.
- Matcha powder: The star green ingredient that adds vibrant color and that signature grassy, fresh flavor.
- Pinch of salt: Elevates the flavors by cutting through sweetness and bringing out the cacao’s richness.
- Optional toppings: Crushed pistachios, cacao nibs, edible gold dust, flaky sea salt for texture, sparkle, and extra flavor.
How to Make St. Patrick’s Day Cacao Matcha Cups Recipe
Step 1: Prepare and Melt the Chocolate Base
Start by lining your mini muffin tin with cute little cupcake liners—the perfect home for your treats. Melt the dark chocolate and coconut oil together gently in 30-second bursts in the microwave, stirring after each interval until the mixture is perfectly smooth and glossy. This luscious chocolate forms the sturdy yet delicious shell that will hold your creamy matcha filling.
Step 2: Create the Creamy Matcha Filling
While the chocolate is chilling briefly in the freezer (about 10 minutes), drain and rinse the soaked cashews to prep them for blending. In a high-speed blender, combine the cashews, coconut cream, maple syrup, vanilla, matcha powder, and a pinch of salt. Blend until you get a silky, creamy texture. Don’t forget to scrape down the sides to get every bit smooth and luscious—this matcha filling is the creamy heart of your cups.
Step 3: Assemble the Cups
Once the chocolate shells have set, spoon 1 to 2 teaspoons of the matcha filling into each chocolate cup, smoothing the tops for an even layer. Pop the tray back into the freezer for another 10 minutes. This step helps the filling firm slightly so your final layer of chocolate will seal everything perfectly.
Step 4: Finish with a Chocolate Cover and Toppings
Top each cup with more melted chocolate, smoothing the tops to seal in that green filling and creating a beautiful glossy finish. While the top chocolate is still wet, sprinkle on your choice of optional toppings like crunchy pistachios, flavorful cacao nibs, sparkling edible gold dust, or flaky sea salt. Freeze one last time until everything is firm, about 20 to 30 minutes. And just like that, your St. Patrick’s Day Cacao Matcha Cups are ready to dazzle!
How to Serve St. Patrick’s Day Cacao Matcha Cups Recipe
Garnishes
A little extra flair never hurts. Garnish your cups with crushed pistachios for a satisfying crunch, cacao nibs for an intense chocolate hit, or a sprinkle of edible gold dust to add a magical shimmer perfect for St. Patrick’s Day celebrations. Flaky sea salt on top enhances the chocolate flavor and creates a beautiful salty-sweet contrast.
Side Dishes
Serve these bite-sized cups with light, refreshing sides like a chilled mint green tea or a sparkling citrus-infused water to complement the matcha’s earthy notes. You can also pair them with fresh fruit slices, like kiwi or green grapes, to keep the green color scheme going and add a juicy element.
Creative Ways to Present
For an unforgettable presentation, arrange your cups on a festive leaf-shaped platter or a rustic wooden board sprinkled with edible flowers. You could place each cup inside a tiny paper pot tied with green ribbon—such a charming touch for a St. Patrick’s Day party. These little cups also make darling edible gifts when wrapped up in clear cellophane tie bags with green tissue paper.
Make Ahead and Storage
Storing Leftovers
Once the St. Patrick’s Day Cacao Matcha Cups are fully set, store them in an airtight container in the fridge. They’ll keep fresh for up to a week, so you can make them ahead for your celebrations or enjoy them as an anytime treat.
Freezing
If you want to keep these cups longer, they freeze beautifully. Place them in a sealed container or freezer bag and freeze for up to 2 months. When you want to indulge, just move them to the fridge to thaw gently overnight.
Reheating
Since these are no-bake, you don’t need to “reheat” in the traditional sense. Just bring the cups to room temperature for 10 to 15 minutes before serving to soften the chocolate slightly and let the flavors shine.
FAQs
Can I use another type of nut instead of cashews?
Cashews provide a naturally creamy texture that’s hard to beat, but if you’re allergic or prefer something different, soaked macadamia nuts or blanched almonds work well too. Just be sure to soak them to achieve that smooth consistency.
What grade of matcha powder should I use?
Culinary-grade matcha is ideal for this recipe because it offers vibrant color and balanced flavor without the expense of ceremonial grade, which is more delicate and best enjoyed on its own.
Are these cups suitable for kids?
Absolutely! These cups are naturally sweetened with maple syrup and feature creamy cashews and chocolate, making them a healthier treat that kids tend to love, especially with the fun green color and playful presentation.
Can I make these cups gluten-free?
Yes, the entire recipe is naturally gluten-free, so they are a safe and tasty option for anyone avoiding gluten.
What’s the best way to melt the chocolate?
Melting chocolate slowly in 30-second increments in the microwave with stirring in between is the easiest method. You can also melt the chocolate using a double boiler on the stovetop for gentle heat that prevents burning.
Final Thoughts
Making the St. Patrick’s Day Cacao Matcha Cups Recipe is such a joyful way to bring a touch of magic and something wonderfully unique to your holiday dessert table. Each bite feels like a little celebration, blending silky chocolate with fresh matcha in a simple yet impressive no-bake treat. I hope these cups become a beloved tradition for you too—top them, share them, and most of all, savor every tasty moment!
Print
St. Patrick’s Day Cacao Matcha Cups Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: 12 mini cups
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Description
Celebrate St. Patrick’s Day with these vibrant and healthy Cacao Matcha Cups. Featuring a rich dark chocolate base filled with a creamy, naturally sweetened matcha cashew filling, these no-bake treats are perfect for satisfying your sweet tooth while keeping things wholesome and vegan-friendly. Finished with optional crunchy toppings like crushed pistachios and cacao nibs, these mini cups offer a delightful blend of flavors and textures, making them an elegant and festive dessert option.
Ingredients
For the Chocolate Cacao Base:
- 1 cup dark chocolate chips or chopped dark chocolate (60–70% cacao)
- 1 tablespoon coconut oil
For the Creamy Matcha Filling:
- 1/2 cup raw cashews (soaked in hot water for 1 hour)
- 2 tablespoons coconut cream
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon matcha powder
- Pinch of salt
Optional Toppings:
- Crushed pistachios
- Cacao nibs
- Edible gold dust
- Flaky sea salt
Instructions
- Prepare the Chocolate Base: Line a mini muffin tin with 12 mini cupcake liners. Melt the dark chocolate and coconut oil together in a microwave-safe bowl by heating in 30-second intervals, stirring thoroughly after each interval until the mixture is smooth and fully melted.
- Shape the Chocolate Cups: Spoon about 1 teaspoon of the melted chocolate into each cupcake liner. Using the back of the spoon, push the chocolate up the sides of each liner to form thin cups. Place the tin in the freezer for 10 minutes to allow the chocolate to set firmly.
- Make the Matcha Filling: Drain and rinse the soaked cashews. In a high-speed blender, combine the drained cashews, coconut cream, maple syrup, vanilla extract, matcha powder, and a pinch of salt. Blend until the mixture is smooth, creamy, and well combined. Stop as needed to scrape down the sides.
- Fill the Chocolate Cups: Remove the chocolate bases from the freezer. Spoon 1 to 2 teaspoons of the matcha filling into each chocolate cup, leveling the tops with a spoon or spatula. Return the cups to the freezer for an additional 10 minutes to firm up the filling.
- Top the Cups: Spoon the remaining melted chocolate over the top of each filled cup, covering the matcha filling completely. Smooth the chocolate surface with the back of a spoon or small spatula. Sprinkle with optional toppings such as crushed pistachios, cacao nibs, edible gold dust, or flaky sea salt as desired.
- Final Freeze and Storage: Freeze the cups for 20 to 30 minutes until they are completely set. Store finished cups in the refrigerator or freezer until ready to serve.
Notes
- Use dairy-free chocolate to keep this recipe fully vegan.
- Adjust the amount of matcha powder to your preferred flavor and color intensity; culinary-grade matcha provides the best results.
- Soaking cashews for at least one hour ensures a smooth and creamy filling texture.
- Store finished cups in the refrigerator for up to one week or freeze for longer storage.
