Choc Matcha Mint Cups
5 medjool dates
¼ cup almond meal
2 tbsp almond butter
¼ cup almonds
2 tbsp rice malt syrup
1/3 cup coconut butter melted
1 scoop switch nutrition vitality switch in ‘matcha mint’ flavour
1 tsp peppermint extract
1 tsp powdered stevia
150g melted 85% dark chocolate
- Place the dates, almond meal, almond butter, almonds, rice malt and cacao into a food processor and pulse until sticky
- Line a muffin tray with cup cake liners and place 1-2 tbsp of the mixture into each and press down to flatten
- Combine the coconut butter, greens powder, peppermint and stevia into a bowl and stir well
- Divide the mix between the cups using a spoon to flatten gently place into the fridge to harden
- Melt the chocolate and spoon on top of each cup them place back into the fridge to set fully
