The Best Matcha & Tahini Chocolate Cups (Gluten Free, Vegan)

Prep: 40 minutesCook: 0 minutesTotal: 40 minutes
Yield: 6Category: Desserts
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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.

If you like the flavours in these tahini and matcha chocolate cups you may also like my Matcha & White Chocolate Cookie recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 150g dairy free white chocolate
  • 2 tbsp tahini
  • 1 + 1/2 tbsp maple syrup
  • 2 + 1/2 tsp matcha powder
  • 1/2 tsp coconut oil

Method

  1. Melt the coconut oil in a saucepan over a low heat
  2. Once cool, add to a bowl along with the tahini, maple syrup and matcha powder. Mix until fully combined and set aside
  3. Roughly break the chocolate into pieces and place in a saucepan. Melt using a Bain- Marie
  4. Add around 1/2 tablespoon of the melted chocolate to six lined holes in a muffin tray, ensuring the bottom of each is fully covered
  5. Split the tahini mixture into 6 sections and roll each one into a ball shape, it will still be very sticky so don't worry if these are not perfect
  6. Press down on each of the balls to create more of a disc shape and place one in each of the slots in the muffin tray, on top of the chocolate
  7. Top each of the discs with another 1/2 tablespoon of melted chocolate, using your spoon to move the chocolate around ensuring it fully encases the tahini matcha mixture. Distribute any leftover chocolate over the top of the cups evenly
  8. Place the cups in the fridge to set for a minimum of thirty minutes

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