Pistachio Matcha Cups

Makes: 8–10 cups 
Prep time: 25 minutes 
Chill time: 20 minutes 

Ingredients: 

  • 200 g vegan white chocolate
  • 3 tsp matcha powder
  • 4 tbsp (approx. 100 g) La Vida Vegan pistachio spread 

Optional: 

  • 2 tbsp puffed quinoa (for extra crunch)
  • 1 tbsp finely chopped pistachios 
  • A pinch of matcha powder (for decoration) 

You’ll need: 

  • Silicone mini muffin mould or paper mini cupcake cases 
  • Pastry brush 
  • Bowl for bain-marie or microwave 
  • Spatula 

The instructions:

Method: 

  1. Melt the vegan white chocolate using a bain-marie or in the microwave (in 20-second intervals, stirring in between). 
  1. Add the matcha powder and stir until smooth. 
  1. Use a pastry brush to coat the inside of the moulds with a thin layer of melted chocolate. Chill in the fridge for 5 minutes to set. 
  1. Repeat this step 2–3 times until you have a sturdy ‘cup’. Allow each layer to set before adding the next. 
  1. Reserve a little of the matcha chocolate mixture to seal the cups later. 
  1. Gently warm the pistachio spread in a small pan or the microwave until it becomes pourable. 
  1. Optionally, stir in 2 tbsp puffed quinoa or some chopped pistachios for extra texture. 
  1. Fill each chocolate cup about three-quarters full of the pistachio mixture. 
  1. Seal the cups with a layer of the reserved matcha chocolate. 
  1. Top with chopped pistachios and a pinch of matcha powder, if desired. 
  1. Chill in the fridge for at least 15 minutes to set completely. 

Perfect as a colourful snack or festive dessert – these cups are a true treat for matcha and pistachio lovers alike!