Sink your teeth into these rich and decadent matcha dark chocolate mint cups. They're high in antioxidants from the matcha powder and dark chocolate making them a healthy, guilt-free treat with only 5 ingredients!
Jump to:
Why I love this decadent treat
Delicious - these matcha peppermint patties are brimming with dark chocolate and have the most refreshing flavor from the peppermint extract. The earthy notes from the matcha are quite subtle and pair well with the subtle flavor of the coconut covered in a dark chocolate layer. An indulgent dark mint chocolate treat that reminds me of chocolate matcha lattes.
Healthy - more impressive is the super healthy combination of dark chocolate and matcha green tea. This superfood combo make an antioxidant powerhouse. Antioxidants are naturally occurring substances that help to prevent aging and chronic disease. Who wouldn't want all that in a decadent chocolate treat!
Festive - serve as a st. patrick's day treat, or as an addition to your Christmas cookies.
If you love a healthy dose of matcha powder you need to try my healthy matcha green tea energy bites. For a chocolate boost definitely try these easy recipes, like my easy fudgy homemade brownies, chocolate fudge tahini cookies or my Dark Chocolate Roasted Chickpeas (3-Ingredient).
Key ingredients and substitutions
- Dark chocolate - makes these cups super decadent. I use vegan dark chocolate chips. Substitute with chopped bittersweet chocolate. White chocolate chips or white chocolate pieces make a completely different matcha cup if you like the sweetness of white chocolate.
- Unrefined Coconut oil - keeps the refrigerated chocolate a little soft so it's easier to bite into. Coconut milk, whole milk or heavy cream will not work in this recipe.
- Shredded unsweetened coconut - blends into a creamy coconut cream centre, similar to coconut butter but less expensive. Substitute the same weight in coconut butter, or cashew butter to make a vibrant green matcha cashew butter filling.
- Matcha green tea powder - is an antioxidant powerhouse and gives a gentle energy boost to power your day without a strong matcha flavor. It also adds a bright green color in the matcha layer to these chocolate mint matcha cups. If you find matcha too bitter, add a teaspoon or two of maple syrup instead of refined added sugar.
- Peppermint extract - gives a pop of flavor and aids in digestion.
See recipe card for all ingredients and quantities.
Step-by-step how to make matcha mint dark chocolate cups
Equipment:
- small pot with small bowl to place on top of the pot, or double-boiler, or microwave safe medium bowl.
- standard size muffin tin or mini muffin tray (you'll need to adjust your ingredients by about half, or make double)
- parchment paper muffin liners that fit the diameter of the bottom of the muffin cups. Use little cups for a mini muffin tray. I like to use unbleached parchment liners.
- Line a 12-cup regular muffin tin with paper liners. Melt the dark chocolate and coconut oil.
- Fill each muffin cup with ½ tablespoon (or slightly more) of melted chocolate. Give the muffin tin a light tap on the counter to remove air bubbles. Place in freezer for 10 minutes or until firm.
- Set the rest of the chocolate aside.
- If using unsweetened shredded coconut flakes, place the coconut in a small food processor and blend until mostly smooth, about 8 minutes. This will make coconut butter for your filling. Don't worry if it's not completely smooth, it will still work well. If using coconut butter, move to next step.
- Mix the blended coconut with the matcha and peppermint extract. If the coconut matcha mixture is too runny, place in the fridge for a few minutes to firm slightly.
Tip - make sure the bottom layer of melted dark chocolate and coconut oil is firm before adding the coconut matcha layer.
- Remove chocolate from freezer, add ½ tablespoon of coconut mixture into the middle of each muffin cup. Flatten the mixture with your finger and keep it away from the edges of the muffin cup liner.
- Add 1 tablespoon of melted chocolate to each muffin cup, covering the coconut mixture. Give the muffin tin a tap on the counter to remove air bubbles and flatten the chocolate. Return to freezer for 10 minutes or until firm.
Expert tips and variations
Firm chocolate - the bottom layer of melted dark chocolate and coconut oil must be firm before adding the coconut matcha layer.
Toppings - before placing finished tray in freezer a second time, sprinkle some coconut flakes, shaved chocolate, chopped cacao nib, crushed raw cashews, or a dash of cacao powder on top. Choose your favorite ingredient.
Almond butter cups - swap the matcha layer for almond butter. Or, try peanut butter for some peanut butter cups. You'll want to swap the peppermint extract for vanilla extract. If your nut butter is too runny, add a little protein powder to thicken. Or use vital proteins matcha collagen (no affiliate) to add more protein and antioxidant-rich matcha.
Storage - fridge: the chocolate matcha mint cups can be stored in an airtight container in the fridge for several weeks. They will be too melty if left at room temperature. freezer: the chocolate matcha mint cups can be frozen in an airtight container for up to 3 months.
FAQ
The earthy notes of the match powder pair really well with deep roasted flavor of the dark chocolate. Matcha u0026 dark chocolate are also both antioxidant powerhouses giving you a healthy boost with each morsel.
More healthy recipes to try
Did you make this recipe? Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
Recipe
Matcha Dark Chocolate Mint Cups
Equipment
- 12-cup muffin tin
Ingredients
- 2 cups (360 g) dark chocolate chips
- 2 tablespoons unrefined coconut oil
- 1 ½ cups (139 ½ g) unsweetened shredded coconut flakes, or same weight in coconut butter
- 1 teaspoon matcha green tea powder
- 1 teaspoon peppermint extract
Instructions
- Line a 12-cup muffin tin with paper liners.
- Melt the dark chocolate and coconut oil in a double boiler, a heat-proof bowl over a small pot of hot water, or in a medium bowl in the microwave in 30-second increments.
- Fill each muffin cup with ½ tablespoon (or slightly more) of the melted chocolate. Set the rest of the chocolate aside. Give the muffin tin a light tap on the counter to remove air bubbles. Place in freezer for 10 minutes or until firm.
- If using unsweetened shredded coconut flakes, pour the coconut in a small food processor and blend until mostly smooth, scraping down the sides often, about 8 minutes. This will make coconut butter for your filling. Don't worry if it's not too smooth, it will still work well. If using coconut butter, move to next step.
- Mix the blended coconut with the matcha and peppermint extract. If the coconut matcha mixture is too runny, place in the fridge for a few minutes to firm slightly.
- Remove chocolate from freezer and add ½ tablespoon of coconut mixture into the middle of each muffin cup. You can flatten the mixture with your fingers but keep it away from the edge of the muffin cup liner.
- Add 1 tablespoon of the melted chocolate to each muffin cup, covering the coconut mixture. Give the muffin tin a tap on the counter to remove air bubbles and flatten the chocolate. Return to freezer for 10 minutes or until firm.
Notes
- Make sure the bottom layer of melted dark chocolate is firm before adding the coconut matcha layer.
- Storage - fridge: the chocolate matcha mint cups can be stored in an airtight container in the fridge for several weeks. freezer: the chocolate matcha mint cups can be frozen in an airtight container for up to 3 months.
Abby O’Connor
These were easy to make and so so delicious!! I will definitely be making more of these. Highly recommend!
Jacqui Wilson
Thanks Abby! I'm so glad you enjoyed them.
Jacqui Wilson
Love these cups, especially the matcha inside! Definitely can't stop at one!