- 2 cups dark chocolate chips (or vegan chocolate chips)
- 2 tablespoons coconut oil
- 2 cups shelled pistachios (or other nut of choice)
- 1 teaspoon Mix N Matcha powder
- 1 teaspoon agave nectar
- Toppings of choice (e.g. chopped pistachios, cacao nibs)
1.Line a muffin tin with baking cups – the number of matchocolate cups you get will depend on the size you prefer and therefore the size of the tin you use.
2. Gently melt the chocolate and 1 tablespoon of coconut oil together (either on the stove in a saucepan or in the microwave).
3. Once melted, spoon about 1 tablespoon of chocolate into the bottom of each baking cup (or enough to cover the bottom with a thick layer creating a flat disc). To even out the mixture, tap the tin gently on the bench a few times. Keep about half the chocolate aside for the second coating later. Place the tray in the fridge to harden the chocolate discs.
4. In the meantime, prepare the matcha filling. Combine the shelled pistachios, Mix N Matcha powder, 1 tablespoon of coconut oil and agave nectar in a food processor. Process until the mixture starts to stick together – this may take a little while, you may need to stop now and then to scrape down the sides and/or add more coconut oil. (Note: to speed things up, you could also use almond meal instead of processed pistachios).
5. Take the muffin tin out of the fridge. Take 1 tablespoon of the matcha filling and press into each chocolate disc to flatten into a circle shape. The matcha circle should be SMALLER in size than the chocolate disc base underneath so that the top layer of chocolate (in step 6 below) completely coats the matcha filling.
6. Pour the remaining melted chocolate over the top of each cup and return the cups to the fridge to harden the chocolate slightly – about 5 minutes.
7. Before the chocolate hardens completely, add your toppings of choice and then return the cups to the fridge to set completely. Enjoy!Matcha powder is relatively new to the mainstream market, but it has actually been around for centuries. Traditionally con sumed as part of the Japanese tea ceremony and Zen Buddhist monks as part of their meditative practices, it’s just pure green tea leaves stone-ground into a fine powder.
The difference between matcha powder tea and brewed green tea is that, after brewing, the leaves are thrown out, but with matcha, the whole leaf is consumed, so no green goodness is wasted!
Brewed green tea is consumed for its positive effects on metabolism, energy, focus, immunity, clear skin and general well-being. Matcha, on the other hand, being the complete leaf and more concentrated, can have greater results. In fact, matcha can have the nutritional value of up to 10 cups of brewed green tea and up to 137 times the antioxidants.
It is traditionally consumed as a tea, but Matcha Maiden’s mission has been to revolutionize the way we think about it—it’s so versatile being in powdered form that it can be used in smoothies, chia pudding, desserts, savory dishes…even facial masks!
By Sarah Holloway