A seriously delicious, vegan, dairy-free, and gluten-free treat that tastes just like an Andes mint. These delectable little cups are made with matcha green tea, a hint of peppermint, organic coconut butter, and dairy-free dark chocolate. The beautiful, festive green from the matcha also makes them perfect for St. Patty’s Day!
Happy St. Patrick’s Day Weekend! I thought I would bring you all a festive treat to help you celebrate this fun, Irish holiday.
Oh boy has St. Patty’s Day changed for me from my younger years. Back in the day, I would have spent this holiday downtown at different Irish bars, all dressed up with green, festive gear, and drinking copious amounts of green beer and eating copious amounts of good Irish food.
Today, I have more low keys plans. My husband and I are going to visit his brother and wife (and their two adorable kiddos) in the burbs for a more quite celebration. We will have some Irish inspired appetizers and drink some Irish beer (will water for me!). Then we are heading back home to make homemade reuben sandwiches. We will end the day binging Netflix (maybe find a good Irish show or movie) and treating ourselves to these mint matcha dark chocolate coconut butter cups. And to be honest, today sounds like the perfect St. Patty’s day to me!
Whatever your plans are for the day, they should definitely end with this festive treat too! They are addictively delicious! These delectable little cups are made with matcha green tea powder, a hint of peppermint, organic coconut butter, a touch of agave, and rich dairy-free dark chocolate. It tastes just like an Andes mint – which is one of my favorite candies. Plus, are gluten-free, vegan, and dairy-free.
It’s like finding a pot of gold at the end of the rainbow! The perfect healthy surprise to end an indulgent, fun (maybe a bit wild) day 🌈 💰
Let’s get to making this treat!
This is a no-bake easy to make dessert, so you can definitely whip it up in time for your celebrations today.
Here is the quick rundown:
Line 12 muffin cavities with paper liners. Melt the dark chocolate and coconut oil in the microwave, on 50% powder, until both are fully melted. Pour about 1/2 a tablespoon of dark chocolate into each liner. Put in the freezer for 5 minutes to set. Meanwhile, microwave the coconut butter until fully melted, about 1 minute. Let cool slightly. Add vanilla and peppermint extract. Stir in agave. Shift in matcha green tea powder. Divide the matcha mint mix between the the 12 cups. Place back in freezer for another 5 minutes. Finally, divide the remaining dark chocolate between all the cups. Put back in the freezer for the last time to fully set – about 10 minutes. Pop out of the liners. Serve end enjoy!
It’s as easy as that!
The matcha and mint are a wonderful combination. Matcha is a finely ground powder of green tea leaves. It has this wonderful, earthy, sweet flavor. Plus, it has a brilliant bright green color that makes it the perfect ingredient for St. Patty’s Day inspired treats. And it pairs beautifully with the robust sweet taste of mint. Together with dark chocolate – you got yourself an irresistible treat.
Not only do these cups taste amazing, but they are crazy healthy for you too. Matcha and dark chocolate are full of antioxidants and peppermint is a natural remedy used to help with digestive issues and relieve headaches. This treat is also contains no gluten or dairy and all natural ingredients.
It’s the perfect, healthy, festive treat for this fun Irish holiday! 🍀
Matcha Mint Chocolate Coconut Butter Cups
- 2 cups vegan dark chocolate chips
- 2 tablespoons solid coconut oil
- ¾ cup coconut butter
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- 2 tablespoons agave
- 1 heaping teaspoon matcha powder
- Flaky sea salt optional
Line 12 muffin cavities with paper cupcake liners.
Add half of the dark chocolate plus 1 tablespoon of coconut oil to a microwave safe bowl. In the microwave, on 50% power, melt the dark chocolate chips and the coconut oil, stirring every 45 seconds, until fully melted and smooth.
Pour about a 1/2 tablespoon of the melted dark chocolate into each muffin cavity. Set in the freezer for 5 minutes to set.
Meanwhile, microwave the coconut butter until smooth and pourable, about 30 seconds to 1 minute. Let cool slightly. Gently stir in vanilla, peppermint extract, and agave. Slowly whisk in the matcha powder.
Divide the matcha mixture evenly between the muffin cavities. Set in freezer for at least 5 minutes until set.
Add the remaining dark chocolate chip and coconut oil to a microwave safe bowl. In the microwave, on 50% power, melt the dark chocolate chips and the coconut oil, stirring every 45 seconds, until fully melted and smooth.
Divide the second dark chocolate mixture between the muffin cavities so it fully covers the matcha mixture. Top with flaky sea salt, if using. Set back in the freezer until fully set, at least an hour.
Serve and enjoy!
*If the mixture clumps, do not worry, it will still turn out and taste great. Just divide the thicker mixture between each muffin cavity and press it down evenly on top of the first chocolate layer. Set in freezer for at least 5 minutes before adding final chocolate layer.