Matcha Mint Dark Chocolate Cups

Ingredients

How to make

1. Line 12 muffin cavities with paper liners.
2. 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.
3. Pour about 1/2 tbsp of the melted dark chocolate into each muffin cavity. Set in freezer for 5 minutes to set.
4. 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
5. Divide the matcha mixture evenly between the muffin cavities. Set in freezer for at least 5 minutes until set.
6. Repeat step 2 with remaining dark chocolate chips, coconut oil and chocolate Ka’chava.
7. Divide the second dark chocolate mixture between the muffin cavities so it fully covers the matcha mixture.
8. Set back in the freezer for at least an hour. Enjoy!