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St. Patrick’s Day Cacao Matcha Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 41 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/st-patricks-day-cacao-matcha-cups-recipe/