Chocolate Matcha Mint Cups

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023

Ingredients

Center

1 and 1/2 cups shredded coconut
2 tablespoons maple syrup
1 tablespoon dried mint tea
2 teaspoons melted coconut oil
1 teaspoon ground green tea (matcha)
1 teaspoon peppermint extract
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt 

Makes 30 cups

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Instructions

1. Prepare a small mini cupcake tin or candy mold with coconut oil or baby cupcake papers. Set aside.
2. Center: Place shredded coconut in a fast-speed blender or food processor and blend until a paste forms. Add maple syrup, mint tea, coconut oil, matcha and peppermint extract and blend again to combine. Form 1-inch (2,5 cm) balls with your hands (15 total). Freeze for 30 minutes.
3. Chocolate: Melt chocolate chips in microwave with coconut oil, heating in 30 second increments, stirring gently at every 30 seconds until melted. Pour a thin (1/8 inches, 3 mm) base of melted chocolate into the mini cup molds and set in freezer for 10 minutes.
4. Assemble: Remove matcha-mint-centers from freezer and cut in half to make a half round or ball.  Place one half round onto each chocolate base. Return to freezer for 10 minutes.
5. Remove from freezer, pour melted chocolate over each matcha mint cup to cover the centers and complete the cups.  Sprinkle crystal salt on tops before the chocolate hardens in minutes. Store in refrigerator. Enjoy at cool room temperature.

Photos by Brian Byllesby

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