Don’t be fooled – these lovely-looking little treats pack quite a nutritional punch!
Raw cacao is super rich in healthy fats and fiber as well as beneficial minerals like magnesium and zinc. And both matcha green tea and cacao are loaded with antioxidants that help reduce inflammation in the body. This recipe is only lightly sweetened which makes these naturally self-limiting… A perfect after-dinner chocolate fix!
100g cacao paste
50g coconut oil
Pinch of salt
1-2 Sweet Monk drops or stevia to taste
2 tsp maca
2 tb organic maple syrup, raw honey or brown rice syrup *optional – omit if choosing low-glycemic version
For the Matcha Filling
30g coconut cream (refridgerate overnight to separate the layer of coconut cream from the water in the can)
10g coconut oil
1 tsp maca powder
1 drop Sweet Monk
1 tb matcha
1 tb collagen powder
Melt chocolate in double boiler and line bottom of mini muffin liners with a thin base layer. Place in fridge to set until firm.
While the base of your cups are setting in the fridge, assemble filling ingredients and blend well to make a smooth paste. Place filling in fridge until quite firm 5-10 minutes. Roll the matcha mixture into quarter-sized balls and flatten into each cup, cover the center with remaining chocolate mix. Cool until set, and store in fridge.