Matcha Infused Minty Chocolate Cups

By Chef: Tina Leigh
Posted: June 4, 2015


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Matcha tea is pure magic. The ceremonial Japanese variety is unlike any other green tea. One serving delivers ten times the nutritive potency of brewed varieties. The bright green powder is made from grinding whole Japanese tea leaves and delivers an abundance of antioxidants, bioavailable amino acids, essential vitamins and minerals, and chlorophyll––A.K.A. Sunfood. Quality powders such as those made by Panatea impart a subtle nutty flavor and aroma that pairs magnificently with smokey raw cacao. Health and seductive flavor never goes out of season.

Yield: 1 dozen cups


  • 3 tablespoons cacao butter
  • 6 tablespoons virgin coconut oil
  • 3 tablespoons coconut butter
  • 1/3 cup raw cacao powder
  • 4 drops peppermint essential oil
  • 2 tablespoons raw honey or low-glycemic yacon syrup
  • 4-5 drops liquid stevia (to taste)
  • 1/4 teaspoon matcha tea powder, plus more for dusting


  1. Line a 12 mold mini muffin tin with liner papers.
  2. Using a double boiler, boil water in bottom pan, and then reduce to a steady simmer. Add cacao butter, coconut oil, and coconut butter to the top pan, and whisk until all three ingredients are just melted.
  3. Remove from heat and quickly stir in cacao powder, peppermint oil, honey or yacon syrup, stevia, and matcha powder.
  4. Carefully pour two tablespoons of the chocolate blend into each muffin tin.
  5. Transfer to a flat surface in your freezer and chill for one hour.
  6. Remove from freezer and dust with matcha powder. Keep chilled until just before serving.