Choc Mint Matcha Cups

Choc Mint Matcha Cups
Choc Mint Matcha Cups

Have you tried matcha powder? You may have seen it. It’s rising in popularity, appearing in smoothies, baking and desserts and apparently packs a pretty big antioxidant punch (up to 134 x the antioxidants of regular green tea). If you get your hands on some, why not try out this recipe!

The lovely people at Matcha Maiden sent me a sample of their Mix n Match Blend, which is 100% pure Japanese-certified organic green tea leaves ground into a fine powder. I’ve been loving half a teaspoon dissolved into some hot water as a tea in the mornings. But I couldn’t resist using it to create a raw dessert. It provides such a beautiful green colour, perfect for anything minty.

If you don’t have any matcha powder you can omit it from the recipe, but you won’t get the green colour for the base (or the added antioxidants!).

Choc Mint Matcha Cups

Makes 12


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)


  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.
  4. Store in the fridge.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Activated almonds are great because they are easier to digest. But you could use standard raw almonds instead.

I use Obbekjaers pure peppermint oil, which you can buy online here (it’s my favourite of all the peppermint oils I have 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.

You might also like my Coconut, Quinoa & Dark Chocolate Bars.


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