Matcha raspberry cups
Today’s recipe for matcha cups is something I have seen a bunch of times on multiple blogs. I decide to make maybe the most simple version of all for my readers. So here is my super easy version of vegan matcha raspberry cups.
My first idea was to make them with some store-bought vegan white chocolate. However, I did not find any in the supermarket, so I had to improvise and google how to make it from scratch. And so I ended up with a way more expensive version of this snack.
But just in case you are lucky enough to find some white chocolate in a store, I included two versions of the recipe here. I hope that is not too confusing. In any case, version one is much easier and cheaper.
As always, I am going to mention some health benefits here. I talked about these ingredients before, but I guess a reminder won’t hurt.
Some health benefits
Matcha contains a concentrated amount of antioxidants, which may reduce cell damage and prevent chronic disease. Some studies have shown that matcha could prevent liver damage and decrease the risk of liver disease. However, additional studies are needed to look at the effects on humans in the general population.
Matcha has been shown to improve attention, memory, and reaction time. It also contains caffeine and L-theanine, which can improve several aspects of brain function. Studies show that green tea and matcha can decrease several heart disease risk factors. Some also show that green tea extract helps increase metabolism and fat burning, both of which may aid weight loss.
These are only a few reasons you should try and incorporate some matcha into your diet. I use it in cakes, sometimes I drink matcha latte’s or just as plain tea in the morning. I talked about cashews a bunch of times, but it doesn’t hurt to repeat those facts for new readers.
Many studies show that nut intake has a cholesterol-lowering effect, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. They are protein rich and can help you lose weight.
Eating cashews can boost your immune system and lower the risk of gallstones. They are also rich in essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. This also means that they are super beneficial for your skin and hair.
Cashews contain nutrients that most people tend to forget about when they first start a vegan diet, but you really need those for your body to stay healthy, so make sure you incorporate them (and other nuts) in your meal plan (cups or no).
A piece of advice
My original plan was to find a bar of vegan white chocolate, which proved to be an impossible task in my hometown. So instead, I had to make my own vegan white chocolate. I used some cocoa butter that I had left and I purchased some cashew butter, mainly because of its white color and beautiful taste.
When I melt the chocolate, or in this case the ingredients for it, I use the double boiler method. I heat some water in a large bowl and put a smaller bowl with chocolate in it. And I let it melt on low to medium temperature.
If you are using store-bought white chocolate, you can swirl around the first teaspoon you put inside the paper cup. This way you will cover the wall of the cups as well. This may be a little harder when it comes to the second version, since the mixture will not be as thick. But that’s okay, since you can seal off the edges with the second layer of chocolate.
In my opinion, matcha and raspberry go well together. However, this filling is not set in stone, and you can use any jam or filling that you like. It is all up to you.
There is no need to grease the paper molds, you won’t have any problems taking the matcha raspberry cups out of them.
Matcha raspberry cups
- Version 1:
120 g of white chocolate (vegan)
1 tsp of matcha powder
- Version 2:
60 g of cocoa butter
50 g of cashew butter
2-3 tbsp of maple syrup (or powdered sugar)
1 tsp of matcha powder
- Over a double boiler on low to medium temperature melt the white chocolate (version 1) or cocoa butter, cashew butter and maple syrup (version 2). Mix from time to time. When everything has melted, add the matcha powder and mix until you get a green creamy texture.
- Remove from the stove and allow it to cool down.
- Prepare 10-12 paper cups for pralines. Take 1 tsp of the mix and put it at the bottom of the cups. Swirl the teaspoon around several times to cover the walls of the cup (if using store-bought white chocolate). Leave the molds in the fridge until the chocolate has hardened.
- Take the cups out of the fridge. In each one of them put ½ tsp of raspberry jam. Take the remaining matcha chocolate and pour it to the top of the cups.
- Return the matcha raspberry cups to the fridge for a few hours (or overnight) so they can set nicely.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan matcha raspberry cups. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
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