Greens+ Vanilla Coco-Matcha Cups

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Greens+ Vanilla Coco-Matcha Cups
These Vanilla Coco-Matcha Cups may look decadent, but are loaded with the antioxidant-rich and energizing goodness of matcha green tea and Vegan greens+ O, plus healthy, energizing fats like tahini, cashew butter, hemp and chia seeds, and coconut oil.

Make these cups when you want an energizing treat on the go, or a delicious sweet treat. Bonus: top them with any superfood you love, like hemp seeds, coconut flakes or pistachios – the sky’s the limit!

Ingredients:

  • 2 cups of gluten-free rolled oats 2 cups of puffed brown rice
  • 2 heaping scoops of vanilla Vegan greens+ O (or you can also substitute greens+ vanilla)
  • 1 – 1½ tbsp of matcha green tea powder
  • ¾ cup of brown rice syrup
  • ¼ cup of cashew butter
  • ¼ cup of tahini
  • 2-3 tbsp of maple syrup (depending on how sweet you want your cups!)
  • ½ cup of shredded coconut
  • 1/3 cup of hemp seeds
  • 3 tbsp of chia seeds
  • ½ cup of crushed macadamia nuts
  • 1/3 cup of coconut oil
  • ½ tsp of sea salt

Directions:

Step 1: Make Your Matcha Cups

  1. Prep a small muffin tin. Grease lightly with coconut oil and cut small strips of parchment paper for each cup (about ½ inch). Place one strip per rice cup in muffin tin. This will be used to help pop the mini rice cups out once they are ready!
  2. In a large bowl, combine the gluten-free rolled oats, puffed brown rice, shredded coconut, hemp seeds, chia seeds, macadamia nuts, sea salt, matcha powder and vanilla Vegan greens+ O powder. Mix until all the ingredients are fully combined.
  3. In a saucepan over low heat, combine the brown rice syrup, cashew butter, tahini, maple syrup, and coconut oil. Whisk slowly over the low heat until fully combined and melted down. Do not overheat.
  4. Pour the heated wet mix into the dry mix in the large bowl. Mix together quickly to combine all the ingredients.
  5. Once mixed, pour into the prepared muffin tray. Press down on each cup to make sure the mixture creates a cup shape and is packed down.
  6. Set tray aside.

Step 2: Make Your Matcha Cup Topping

  1. Create a double boiler, once the water has warmed up, place chocolate drizzle ingredients into the bowl and whisk until chocolate and coconut butter are fully combined. Once ready take a spoon and drizzle chocolate sauce onto of each cup, then quickly sprinkle your toppers on top of the melted chocolate drizzle.
  2. Place tray(s) into the fridge for a couple hours to firm up. Once ready, pop each cup out by pulling the parchment paper tabs! Cups can last in the fridge for 2 weeks, stored in a tightly sealed glass container. Or they can be popped in the freezer and last up to a month. Just let the cups defrost a little before consuming.
 

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