CHOC MINT MATCHA CUPS
BY Lilian Dikmans
This incredible recipe was designed for Matcha Maiden by the ever-so-talented Lilian – lover of health, fitness and food and the mastermind behind the beautiful blog, Real Food Healthy Body.
Lilian’s philosophy is to “eat real, unprocessed food and your body will thank you.” Her blog is a product of that philosophy and a way for her to share her passion (and amazing talent) with others so that they might be able to create some real food to help them achieve a health body too. The RFHB logo includes a triangle – the mathematical symbol for change – to reflect that it grew from her personal choice to change her diet and lead a healthier lifestyle. The triangle represents each of our ability to effect positive change in ourselves through our choices.
A good choice to start with is to whip up these amazing choc mint matcha cups!! Nutritious AND delicious, it’s a win-win situation. Thank you so much to Lilian for the inspiration. Visit her blog for more wonderful recipe ideas or hit up the RFHB instagram page or facebook page.
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INGREDIENTS
For the base:
1 cup unsweetened desiccated coconut
3/4 cup activated almonds *
1/2 teaspoon matcha powder (or more to taste)
1 x 20ml tablespoon rice malt syrup (or liquid sweetener of choice)
1 x 20ml tablespoon extra virgin coconut oil, melted
2 drops pure peppermint oil **
For the chocolate topping:
1/4 cup extra virgin coconut oil, melted
1 x 20ml tablespoon cashew butter (or almond butter or tahini)
3 teaspoons raw cacao powder
2 teaspoons rice malt syrup (or liquid sweetener of choice)
* Lilian uses activated almonds because she finds them easier to digest. The Best Nuts on Earth make great ones. But you could use standard raw almonds instead.
** Lilian uses Obbekjaers pure peppermint oil, which you can buy online here (it’s her favourite of all the peppermint oils she has tried). When buying peppermint oil for cooking, you’ll need one that is 100% pure and suitable for ingestion. You can use peppermint extract or peppermint essence instead, but they are less concentrated than the oil so you will need to adjust the quantity to taste.
METHOD
1. To make the base, process the desiccated coconut, almonds and matcha powder in a food processor until you get fine crumbs. Add the rice malt syrup, coconut oil and peppermint oil and process until well combined.
2. Place 12 mini cupcake moulds onto a tray (I used silicone ones). Press the base mixture firmly into the moulds and set aside while you make the chocolate topping.
3. To make the chocolate topping, mix all of the chocolate topping ingredients together in a small bowl until well combined. Spoon the mixture into the cupcake moulds over the top of the bases. Place the tray into the fridge or freezer until the chocolate is set. Store in the fridge.
Makes 12 mini cups.
Visit Lilian’s RFHB page to see her notes on this recipe and feedback on our Mix N Matcha superfood stardust!
