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Kelly McGrath

Homemade Dark Chocolate Cups with Matcha-Nut Filling

02/16/2017 0 Comments

One of my favorite sweet treats of all time are Reese’s cups, so naturally I had to come up with a [slightly] healthy alternatives to try for myself. Whenever I think of “healthy” foods matcha is one of the first things that come to mind, and while it can be expensive a little goes a long way with this stuff! These dark chocolate cups with matcha-nut filling were ridiculously easy to make, and I have a feeling they will become mainstay in my fridge for a long time.

1 cup of matcha has as many antioxidants as 10 cups of regularly brewed green tea, and while I could go on and share all of the other amazing benefits this amazing stuff has to offer I won’t bore you with the details. Let’s just say that partnered with dark chocolate it’s a home run.

I also understand that matcha isn’t exactly in everyone’s pantry, but the beauty of these dark chocolate cups is that you can use whatever filling you like! Making homemade dark chocolate cups is far easier than you think, and anytime I can take the guesswork out of what is inside my food I try to. I think these would be perfect to bring to a party as a dessert or a snack. You could even keep these in the freezer for when you’re looking for a late night snack. They don’t have any added preservatives, so they do need to be kept chilled or frozen to avoid them melting like a Popsicle on your counter.

Homemade Dark Chocolate Cups With Matcha Cream Filling

  • Servings: 10-12
  • Difficulty: Easy
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1/2 cup of raw cashew butter

5 tablespoons almond flour

3 tablespoons stevia (or any natural sweetener)

1 teaspoon matcha powder

1 cup chopped dark chocolate (I used 85% dark)

1 tablespoon coconut oil

chopped walnuts

*you will also need cupcake tins!


  1. In a medium bowl, combine cashew butter, almond flour, stevia and matcha powder. Set bowl aside in the refrigerator to chill.
  2. Chop 1 cup of dark chocolate up into smaller pieces and place in a small bowl with coconut oil, microwaving in 30 second increments until it is melted and smooth.
  3. Allow the chocolate to cool for 2-3 minutes before pouring into the bottom of cupcake tins.
  4. Place 1 teaspoon of the matcha filling into each of the tins, flattening them out if necessary with your fingers.
  5. Pour the remainder of the chocolate over the filling, distributing it evenly and being sure to cover all of the filling. Top with chopped walnuts and chill until ready to serve. Sprinkle matcha powder over the top if desired.

And there you have it! I chilled these overnight and peeled them out of their tins the following morning. I found that I had to go extremely slow or all of the edges came off, so keep that in mind if you want them to look authentic! This filling is creamy and smooth, and the chopped walnuts on top give them a great crunch. I sprinkled a bit more matcha powder on the top to give them some color and I think they look just as good as they taste!

Be sure to give these a try with your favorite filling and let me know what you think!

xx Kelly




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