Sink your teeth into these rich and decadent matcha dark chocolate mint cups. They're high in antioxidants from the matcha and dark chocolate making them a healthy, guilt-free treat with only 5 ingredients!
Why I love this decadent treat
These matcha peppermint patties are brimming with dark chocolate and have the most refreshing flavor from the peppermint. The earthy notes from the matcha are quite subtle and pair well with the subtle flavor of the coconut.
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!
- Dark chocolate makes these cups super decadent. I use vegan dark chocolate chips.
- Unrefined Coconut oil keeps the refrigerated chocolate a little soft so it's easier to bite into.
- Shredded unsweetened coconut blends into a creamy centre.
- Matcha green tea powder is an antioxidant powerhouse and gives a gentle energy boost to power your day.
- Peppermint extract gives a pop of flavor and aids in digestion.
See recipe card for quantities.
Line a 12-cup muffin tin with paper liners.
Melt the dark chocolate and coconut oil in a double-boiler 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. 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, 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.
Remove chocolate from freezer and and add ½ tablespoon of the coconut mixture into the middle of each muffin cup. You can flatten the mixture with your finger but keep it it away from the edges 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.
- Dark chocolate - use dark chocolate chips or bars, just measure by weight.
- Unsweetened shredded coconut - swap for coconut butter. Use whichever one you have on hand.
- Standard sized muffin tin (you can use a mini muffin tin but you'll need to adjust your ingredients by about half).
- Muffin liners - I like to use unbleached parchment liners.
- Double-boiler or microwave safe medium bowl.
- 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.