The love affair continues with a superfood who has been winning the internet for a while now: MATCHA. If you haven’t yet tried pairing matcha with raw chocolate now is the time – you may discover that its all you really need in life. One of the greatest things about these cups, is that they only require FOUR ingredients! Creamy, dark chocolate surrounds a little nugget of a matcha-cashew mixture. When you bite into these, the crunchy, chocolate shell gives way to the chewy, nutty center for an absolutely delicious mouthful. Effortless to make, effortless to eat. Pure bliss, really!
- 3 dark raw chocolate bars (we used 65% dark)
- ½ cup raw cashews
- 1½ tsp. maple syrup
- ½ tsp. matcha green tea powder
- Grey salt for topping
- Using a double boiler, melt the chocolate bars down, stirring constantly.
- Spoon a little melted chocolate into the bottom of 8 silicon cupcake molds - enough to cover the bottom.
- Place in the freezer for 15 minutes to harden. Leave the remaining melted chocolate in the double boiler (heat off) so that it stays melted.
- In the meantime, process the cashews in your food processor until they begin to break down and form a butter. Add the maple syrup and matcha to the cashews and process to combine.
- When the chocolate in the molds has hardened, remove from the freezer. Take about 2 tsp. worth of the cashew-matcha mixture and form a small ball. Place the ball in the center of the cupcake mold and press down slightly. Make sure there is space between the cashew-matcha mixture and the cupcake mold.
- Spoon the remaining melted chocolate on top of the cashew-matcha mixture in all 8 cups. Make sure the mixture is completely covered and no green is showing. Sprinkle a tiny bit of grey salt on top of each cup.
- Return the molds to your freezer for 30-45 minutes, until completely hard.
- Gently remove the cups from the molds by peeling down one side of the silicon mold and pushing the cup up from the bottom. Enjoy right away and store in your freezer.