A triple layer chocolate delight in just 5 easy steps!
When your sweet tooth starts acting up, calm your cravings with this easy recipe! Alternating layers of chocolate and coconut cream are infused with nutrient-rich matcha powder for an antioxidant powerhouse! Who knew chocolate could be a guilt-free indulgence?
RECIPE INSTRUCTIONS: Chocolate Matcha Cups
Total Prep Time: About 30 minutes
- 1 bag chocolate chips (12 ounces)
- 2 teaspoons coconut oil
- 1 box (7 ounces) creamed coconut (we used “Let's Do Organic” brand)
- 1 Tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 Tablespoon Sencha Naturals Organic Matcha Powder
In a medium saucepan, heat chocolate chips and coconut oil until completely melted.
Pour chocolate into the bottom layer of mini muffin liners (about 1/2 Tablespoon into each cup) and freeze to set. (You will have chocolate left over, to be used for the third layer)
While the chocolate is setting, make your filling by melting creamed coconut in a double boiler (see notes). Stir in matcha, maple syrup, and vanilla extract.
Remove chocolate from freezer and add the matcha filling on top (about 1/2 Tablespoon).
Add remaining chocolate on the top, and place in freezer or refrigerate for 10-20 minutes until set. Enjoy! (Be sure to store leftovers in the fridge so they don't melt.)
DIY Double Boiler: Fill the bottom of a saucepan with water (about 1 inch), bring to a boil, and rest a larger glass/metal bowl on top, not touching the water, but trapping in steam. Melt the creamed coconut in the bowl, stirring constantly
Chocolate chips: Use dark or milk chocolates depending on your preference.
Add-Ins: Feel free to add dried cranberries or small bits of nuts (roasted almonds, walnuts) into your cups.