Matcha Mint Cups

Get your antioxidants while indulging this holiday season with Matcha Mint Cups. Feel good about the holiday cheer you’re putting in your body. 

Because of the plants used, and the way they harvest it, Matcha green tea has much higher quantities of antioxidants than dried leaves you get from a green tea bag. 

Matcha is a green tea powder that is made from nutrient rich young green tea plants that are shade grown before harvesting.  Once harvested it is steamed, stemmed and de-veined before being stone ground into a powder.  

I enjoy drinking Matcha tea in the mornings because of its longer lasting energy properties due to the amino acid L-Theanine.  When combined with the natural caffeine found in green tea, it gives a good clean energy, unlike other stimulants that can cause nervousness and hypertension.  These cups are another way for me to get the wonderful benefits that matcha has to offer.

Mint balances the grassy matcha’s flavor nicely.  Add white chocolate, and you take that flavor to a whole new level! These Matcha Mint Cups are a wonderful way this holiday season to get your sugar fix without giving up your healthy eating habits. 

* I made my Matcha Mint Cups in standard size silicone muffin cups. Next time I will make them in bite size (mini muffin) silicone molds. The white chocolate is difficult to cut through, so bite size portions would prevent having to do that. Another option would be putting a really thin layer of chocolate on top, making it easier to break through. 

** Coconut butter can also be called coconut manna. If you can’t find it in a store near you, it’s super simple to make, which is what I do. All you need is coconut flakes and a food processor. Blend until smooth and creamy, about 5-10 minutes. I found out how to online. 😉

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Matcha Mint Cups
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Instructions
  1. Soak your cashews over night (or, if you forget- like I do a lot, soak in really hot water for 30 -40 minutes)
  2. Soak your pitted dates in warm water for about 10 minutes. In a food processor, process the hazelnuts and dates until broken down and combined. Divide and press this mixture down into the bottom of 6 standard silicone muffin cups (or 24 small cups), and place them in the freezer for about 30 minutes. I use silicone because it makes it so much easier to peal them out when done. If you don’t have silicone, line your muffin cups with parchment so you will be able to remove the cups.
  3. Wash out your food processor, and process the soaked cashews, coconut oil, coconut butter, honey, matcha and mint until well combined. Press this mixture on top of the hazelnut and date crust, and freeze for another 30 minutes.
  4. Melt your chocolate in a double boiler over medium low heat being careful not to burn it. Using a spoon, spread the chocolate over the matcha layer and top with crushed candy canes before the chocolate sets.
  5. Store in the refrigerator.
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