Description
A simple chocolate dessert that celebrates matcha and mint.
Ingredients
Scale
For the Chocolate
- 1/3 cup raw cacao powder
- 1 tsp maca (optional)
- 3 Tbsp cacao butter
- 3 Tbsp coconut oil
- 1 Tbsp raw honey or coconut syrup
For the Matcha Peppermint Patty Centre
- 3 Tbsp coconut oil
- 3 Tbsp dried coconut, ground in a coffee grinder
- 1/8 tsp matcha tea
- 3 drops peppermint essential oil
- 2 tsp honey or sweeten to taste
Instructions
- Line a 6 cup muffin tin for a larger size, or 12 baby muffins with paper liners.
- Using a DIY double boiler over low heat (one large pot full of water and smaller pot inside it for melting), melt together the coconut oil, cacao butter, honey, maca and cacao powder. You need this only warm enough that the goods melt together
- Pour about 1/2 – 1 Tbsp of chocolate into each cup just until bottom is covered.
- Place in freezer for 5-10 minutes or until solid.
- Meanwhile, mix together your peppermint patty filling.
- Remove chocolate from freezer and form small little patties of the mint mixture and gently place over first layer of chocolate.
- At this point, you may need to reheat the remaining chocolate mix, do so just until it is pourable again.
- Gently spoon chocolate into each compartment until mint mix is covered fully.
- Return to freezer to allow chocolate to set.
- Indulge!
Keywords: peppermint patty, matcha, matcha mint, matcha mint chocolate, mint chocolate, chocolate cups, dairy-free