Happy St. Patrick’s Day!
Yes, I know, St. Patrick’s Day isn’t technically until tomorrow but with the St. Patty’s Day parade on Saturday and the Shamrock Run yesterday, I feel like I’m just jumping in at the end of this four-day celebration to wish you the happiest of days and gift you with a little something green.
As a culinary school graduate, long time baker, and food blogger it’s a little embarrassing to admit that before this weekend I had never tried Matcha Green Tea Powder before. Not as a drink, baked into a pastry, mixed with a little chocolate…nothing. I’ve been aware of it and it’s wild popularity for years but like so many other things, I’m always just a few steps behind.
This St. Patrick’s Day seemed like the perfect time to try matcha for the first time – I couldn’t help but be persuaded by all the amazing matcha recipes popping up – and I was going to do it by trying it in my annual non-traditional take on the Shamrock Shake.
But I soon learned that Matcha has no business in a Shamrock Shake So I changed gears and went chocolate.
Remember last week when I wanted to make a recipe with pistachios but just couldn’t imagine taking the time to shell them? Well, with motivation that can only come with inspiration (it is St. Patty’s Day, after all) I bought some unshelled pistachios and cracked open every single one of them. I then processed them for 20 minutes in the food processor until it was thick and creamy and totally delicious – a commitment for a person who has very little time.
And so worth it.
These chocolate cups are everything you’d want for a St. Patrick’s Day celebration – sweet, salty, with a hint of matcha powder, and wildly green.
- Chocolate Cups
- 12 ounces vegan chocolate chips
- 1 tablespoon coconut oil
- 2 cups roasted pistachios, shelled
- 1 teaspoon matcha green tea powder
- 1 teaspoon agave nectar
- chopped pistachios
- cacao nibs
- good quality sea salt
- matcha green tea powder
- Line a muffin tin with 10 baking cups and set aside.
- In a double boiler or microwave gently melt the chocolate and coconut oil together. Once melted, place about 1 tablespoon of chocolate at the bottom of each baking up. Smooth by tapping the muffin tin gently on the counter a few times. Place in the refrigerate to harden.
- Meanwhile make the pistachio matcha butter. Combine pistachios, matcha green tea powder, and agave nectar in a food processor or a high-powered blender. Blend until it becomes creamy and butter-like, scraping down the sides as necessary. If you have a high-powered blender (like a VitaMix) this will take a couple of minutes. In a food processor, it will take anywhere between 10 and 20 minutes.
- Top each chocolate disk with roughly 1 tablespoon of pistachio butter, pressing down to flatten. Finish with a second layer of melted chocolate and return cups to the refrigerator for 5 minutes, until chocolate is mostly harden.
- Top with assorted toppings and return to refrigerator until completely set.
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