Welcome to day 4 of our National Vegetarian Week challenge! This dish is dairy free, gluten free, and suitable for vegans. After 3 savoury dishes we decided we needed a little bit of sweetening up and these little cups did just that! Desserts can sometimes be a tricky course to prepare but the only two skills that are required to successfully prepare this dish are melting and freezing! Our Cacao Matcha Almond cups did not last very long as they were absolutely scrumptious!
Ingredients for Chocolate:
½ cup of Iswari Cacao Powder.
½ cup of Optima Coconut Oil.
¼ cup Shady Farm Maple Syrup
½ Cup Keen Almond Butter
1tsp of Teapigs matcha powder
Nua Naturals Tangy berry mix to garnish (optional)
Method. Makes 8.
- Melt the coconut oil and mix with the cacao powder and maple syrup until smooth half fill the silicon cupcake moulds and pop into the freezer until frozen.
- Add the almond butter and matcha powder to bowl and mix until combined. Add to silicon mould and freeze for approx. 1 hour.
- When solid add the remainder of the chocolate to the mould and freeze until firm.
- Add the tangy berry mix as a topping and sprinkle with more matcha powder.