Dark Chocolate Matcha Cups
Ingredients
- 60g ground almonds
- 20g desiccated coconut
- 2 tsp matcha powder
- 4 tbsp coconut milk
- 150g dark chocolate
Preparation
Prepare 6 cupcake cases lined in a cupcake tin.
In a bowl, mix together the ground almonds, desiccated coconut, and matcha powder. Then add the coconut milk to achieve a paste-like consistency.
In a separate bowl, melt half the chocolate and pour evenly into the prepared cases, covering the bottom completely. Leave to set in the freezer for about 10 minutes.
Remove from the freezer and spread a teaspoon or so of the matcha mixture in the middle of each chilled chocolate layer.
Melt the rest of the chocolate and pour over the matcha layer so it is covered completely.
Leave to set in the freezer for up to an hour.
Once set, peel them out of their cases and enjoy.
