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li'l matcha cups

Updated: Jul 1, 2020

These cute little treats are so tasty and made from all the goodies! These have an almond and oat base topped with a yummy matcha coconut filling and drizzled with a little white chocolate - YUM! No baking required and they're super easy to make. Just set them in the fridge and go :)

If you can't find vegan white chocolate you can use any chocolate to drizzle on top, or even peanut butter.


Base: 1 cup almonds 1 cup oats 1/2 cup peanut butter 1 tbsp maple syrup Water

Matcha filling: 1 tsp matcha powder 1 cup desiccated coconut 2 tsp sugar 1/2 cup almond milk (start with small amounts)

White chocolate for drizzle

1️. In a blender, combine the almonds & oats and process until it forms a flour. Add the peanut butter and maple syrup. Add very small amounts of water as you mix until it sticks together. 2️. Spoon the mixture into a mini muffin pan and press down using fingers or the back of a spoon. Freeze for 15 mins while you prepare the matcha filling. 3️. In a blender, combine the matcha powder, coconut, sugar and milk. NOTE: start with small amounts of milk and add more gradually, until it sticks together. Keep adding more until you reach a sticky consistency. 4️. Remove muffin pan from freezer and spoon the matcha on top. Smooth out the top of each with the back of a spoon and return to freezer overnight (6-8 hours minimum but it sets better overnight) 5️. Remove them from the muffin moulds. Melt some white chocolate (I used sweet Williams) and pour over the top and enjoy!

Store in a container in the fridge for up to 1 week.


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