Recently I have been experimenting with matcha in my recipes and, as I eat a lot of no bake desserts, thought these matcha chocolate cups would be perfect! Ordinarily I would use peanut butter in recipes like this, however, I think the flavour of tahini works really well with matcha. I also try to make sure some of my recipes are nut free and therefore more inclusive.
To make these you will need just five ingredients and, although I personally think white chocolate balances the flavours out the best in these cups, you could use any kind of chocolate you preferred. If you want a higher chocolate to tahini ratio then feel free to use more chocolate! You could even add one teaspoon of coconut oil in with it when melting to help it stretch a little further.
Often the oil in the tahini will separate but try to avoid scooping this up or the filling will be a little bit too runny in consistency. Once combined with the maple syrup and coconut oil it will feel very sticky, however, the matcha powder will help to firm the mixture up making it easier to shape.
You can put these in the refrigerator to set but I prefer to use the freezer as I then just store them in there. There is ALWAYS a tray of some kind of no bake dessert in one of the freezers in my house. This gives them a longer shelf life but also prevents me from eating one every time I open the fridge to get something out. If you do want to risk keeping them in the fridge, they will be good for up to a week but, trust me, they won’t last that long.
I use a silicone muffin tray to make these. I have noted the prep time to be 40 minutes which may seem excessive, however, this includes the time needed for the cups to set.
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