- 2 Scoops Ka'Chava Chocolate
- 2 Cups vegan dark chocolate chips
- 2 Tbsp solid coconut oil
- 3/4 Coconut butter
- 1 Tsp vanilla
- 1/2 Tsp peppermint extract
- 2 Tbsp agave syrup
- 2 Tbsp matcha powder
Matcha Mint Dark Chocolate Cups
Matcha Mint Dark Chocolate Cups
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Сooking time
20 minutes -
Tags
Chocolate Ka’Chava, Baked
Ingredients
Instructions
- Line 12 muffin cavities with paper liners.
- Add half of the dark chocolate chips plus 1 tbsp of coconut oil to a microwave-safe bowl. Melt together in microwave and stir every 45 seconds until fully melted. Then a scoop of chocolate Ka’chava and mix together until smooth.
- Pour about 1/2 tbsp of the melted dark chocolate into each muffin cavity. Set in freezer for 5 minutes to set.
- Next, microwave the coconut butter until smooth and pourable for about 45 seconds to 1 minute. Let cool slightly, then 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.
- Repeat step 2 with remaining dark chocolate chips, coconut oil and chocolate Ka’chava.
- Divide the second dark chocolate mixture between the muffin cavities so it fully covers the matcha mixture.
- Set back in the freezer for at least an hour. Enjoy!
ka’Chava is made with over
