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How to make the four-ingredient matcha cups Candice Kumai is gifting all her friends


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By now, chances are your office is on the verge of a collective sugar crash from the plates of Christmas cookies making their way into the kitchen. Want to add a healthier—yet crazy delicious—treat to the mix? Well+Good Wellness Council member Candice Kumai has you covered with her homemade dark chocolate matcha cups.

Her go-to holiday treat (How festive is that matcha green?!) require zero actual baking—just melting, filling, and chilling. And the recipe calls for a grand total of four ingredients: dark chocolate, coconut butter, powdered sugar (just one tablespoon in the whole batch), and matcha powder. Exactly the kind of “baking” you can sneak in between holiday parties.

And, of course, they come with a side of health benefits too: Matcha is anti-inflammatory and offers a major dose of antioxidants. Plus, the ingredient is having a moment right now, being embraced by the beauty industry and even Drake is a devotee.

The starring ingredient is sure to be welcome at any holiday party, too.

Get the no-bake matcha cups recipe below.

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candice kumai
Well+Good Wellness Council member Candice Kumai; Photo: Candice Kumai

Dark chocolate matcha cups

Makes 20 cups

Ingredients
One bag high-quality dark chocolate chips
1 cup coconut butter
1 Tbsp confectioners sugar
2 tsp high-quality matcha powder 
20 white mini cupcake liners

1. Place the chocolate in a microwave-safe bowl and microwave it at 100 percent power in 10-second intervals, stirring between each, until the chocolate is melted. Set aside to cool slightly and then scrape melted chocolate into a large bowl. (You can also melt the chocolate in a large bowl over a pan with one-inch of simmering water, stirring the chocolate occasionally, until it is completely melted.)

2. Using a small paintbrush or pastry brush, coat the bottoms of the liners and three-fourths of the way up the sides of the liners with some of the chocolate. Set aside the rest for later. You want the coating to be fairly thick, so that when the liners are peeled off, the chocolate shell doesn’t crack. Place the filled liners on a plate and refrigerate for at least 20 minutes or up to several hours.

3. While the shells chill, make the coconut matcha filling: Melt the coconut butter in a medium saucepan over medium heat. Add the confectioners sugar and matcha. Mix until well combined and gooey looking. Turn off heat. Allow the mixture to cool slightly; about 10 to 15 minutes.

4. Remove the chocolate cups from the refrigerator. Use a teaspoon to fill each shell three-fourths full with matcha filling. You can use a wet finger or the back of a spoon to smooth out the top if you like. If the remaining chocolate in the bowl has hardened, re-melt it in the microwave in five-second bursts. Spoon some chocolate over the matcha filling, spreading and turning the shell so the chocolate seals the cup. Return to the refrigerator for at least 20 minutes or up to two weeks in an airtight plastic container in the fridge to harden. Best served chilled.

If you’re looking for more Candice Kumai-approved health tips, check our her go-to vegan mac and cheese and find out why she loves her forest bathing practice

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