Matcha is a green tea powder that is made from nutrient rich young green tea plants that are shade grown before harvesting. Once harvested the leaves are steamed, stemmed and de-veined before being stone ground into a powder. Because of the type of green tea plants used, and the way they harvest it, Matcha green tea has much higher quantities of antioxidants than dried green tea leaves you get from a tea bag.
I enjoy drinking Matcha tea in the mornings because of its longer lasting energy properties due to the amino acid L-Theanine. When combined with the natural caffeine found in green tea, it gives a good clean energy, unlike other stimulants that can cause nervousness and hypertension. These cups are one more way for me to get the wonderful benefits that matcha has to offer.
Mint balances the grassy tones found in matcha nicely. Add chocolate, and you take that flavor to a whole new level! With only 1 tablespoon of raw honey, these Matcha Mint Chocolate Cups are a wonderful way to get your sugar fix without giving up your healthy eating habits.
Raw Matcha Mint Chocolate Cups
Yields 6 full-size cups or 24 mini-size cups
- ½ cup roasted hazelnuts
- 6-8 medjool dates, pitted (around ½ cup)
- ½ cup raw cashews, soaked
- ¼ cup coconut oil, melted
- ¼ cup coconut manna (coconut butter)
- 1 tablespoons raw honey
- 2 teaspoons matcha powder
- ¼ teaspoon mint extract
- 8 ounces white chocolate
- 1 pint blueberries
- Soak your cashews over night. (Or, if you forget like I often do, soak in really hot water for 30 minutes).
- Soak your pitted dates in warm water for about 10 minutes. In a food processor, process the hazelnuts and dates until broken down and combined. Divide and press this mixture down into the bottom of 6 standard silicone muffin cups (or 24 small cups), and place them in the freezer for about 30 minutes. I use silicone because it makes it so much easier to peal them out when done. If you don’t have silicone, line your muffin cups with parchment so you will be able to remove the cups.
- Wash out your food processor, and process the soaked cashews, coconut oil, coconut butter, honey, matcha and mint until well combined. Press this mixture on top of the hazelnut and date crust, and freeze for another 30 minutes.
- Melt your chocolate in a double boiler over medium low heat being careful not to burn it. Using a spoon, spread the chocolate over the matcha layer and top with blueberries before chocolate sets.
- Store in the refrigerator.
*I found white chocolate chips in the specialty department at Earth Fare that were perfect for melting. *