Vegan Dates Matcha Cups - No-Bake, Vegan, and Healthy Matcha Cups. These Matcha Cups are easy to make and are absolutely healthy energy cups. Makes for a perfect frozen treat on a summer day. Super healthy and so delicious.
Vegan Dates Matcha Cups
These Vegan Matcha Cups have two layers. A lower layer of Dates, Cacao, Walnuts, and Coconut, and the top layer is of Coconut Cream, Matcha, and Cashew Nuts. When both of these layers combine, they sure do look gorgeous but taste even better.
I love these small frozen treats, especially for the summers. Since it's so hot these days it's only wise to eat out of the freezer. And these No-Bake Vegan Matcha Cups are my perfect lunch for the day.
These are Vegan | Gluten-Free | Dairy Free and filled with proteins! Just what I want for lunch...!
Is Matcha Healthy?
Matcha is one of the healthiest Green Teas out there. It's filled with antioxidants, especially Catechins. Matcha helps prevent cancer, helps reduce the risk of heart diseases, promotes weight loss by increasing metabolism.
What does Matcha Tastes Like?
Matcha is actually a Green Tea that is grown in the shady areas for 3-4 weeks. It's got a typical "Grass - Like" taste to itself. So, many people don't like it. However, you can include this in your desserts, and it's indefinitely going to taste amazing.
And of course, that bright green color is what we love the most about Matcha.
How to make Vegan Dates Matcha Cups
Below is a brief description of this Vegan Dates Matcha Cups recipe. You can find the full recipe card below. Also, watch the video for a quick visual.
STEP 1: Make the Dates Layer
- In a high-speed blender combine pitted Medjool Dates with Walnuts, Cacao, Shredded Coconut, Cashew Butter, Coconut Oil, and Coconut Sugar.
- Blend until it is smooth.
STEP 2: Layer in the muffin tin
- Line a Muffin tin with liners
- Fill half of the liner with the dates mixture.
- Even out the top with the back of a spoon
- Freeze this for 1 hour.
STEP 3: Make Matcha Layer
- In a high-speed blender combine Coconut Cream, Shredded Coconut, Cashew Nuts (soaked), Vanilla, Coconut Oil & Matcha.
- Blend until it is smooth
- Pour over the frozen cups
- Freeze for another 2 hours.
STEP 4: Serve
- Top with some chopped Nuts
- Remove the liners and serve.
How much Matcha is too much Matcha?
Matcha should only be used in an appropriate amount, or else it just mars the taste of the recipe. Especially a dessert. For these Vegan Matcha Cups, you need only 1 teaspoon of Matcha to make the top layer.
This recipe yields six Matcha Cups. So you can increase as per your requirement.
Tips to make the best Vegan Matcha Cups
These Vegan Matcha Cups are surely adorable, and easy to make, however, these few tips will help you to make it perfectly every single time.
- You can skip Dates if you do not like them. Use soaked Cashew Nuts as a replacement
- Soak Cashew Nuts overnight. I prefer to soak them in coconut cream itself and then pour all of it into the blender while making these cups. You can also, soak the Cashew in boiling water for 1 hour.
- Do not use a lot of Matcha. Use only a limited amount of Matcha for best results.
- If you want you can avoid Coconut Sugar and just replace it with honey or maple syrup.
Storing Vegan Matcha Cups
You can store these Vegan Matcha Cups at room temperature if you live in a cool place. However, since these are frozen treats, so they are best stored in the freezer.
I love to store these in the freezer. For best results, place in the muffin tin and wrap with aluminum foil on top so that no ice crystals enter the Matcha Cups. These will stay good for up to 1 week.
Other Vegan desserts recipes you will love
Vegan Peanut Butter Hot Chocolate
Vegan Brown Sugar Sweet Potato Pie with Coconut Milk
Homemade Peanut Butter Cups | Only 3-Ingredients
Vegan Dates Matcha Cups
INGREDIENTS
Dates Layer
- 1 cup Medjool Dates Soaked & Pitted
- 1 cup Walnuts
- ½ cup Cacao
- 1 Cup Shredded Coconut
- 2 tablespoon Cashew Butter
- 1 tablespoon Coconut Oil
- 1 tablespoon Coconut Sugar
Matcha Layer
- 20 whole Cashew Nuts soaked
- 1 cup Coconut Cream
- 1 tablespoon Shredded Coconut optional
- 1 teaspoon Matcha Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coconut oil
INSTRUCTIONS
- Soak Dates and Cashew Nuts in warm water. Pit the dates. Throw in all the ingredients to make the dates layer in a high speed blender. Blend until smooth.
- Line a muffin tin with liners. Fill half of the liner with the dates mixture. Even out the top with the back of a spoon. Freeze this for 1 hour.
- Throw in all the ingredients to make the Matcha Layer in a blender. Blend until smooth
- Pour this Matcha Mixture over the frozen dates layer. Freeze this for 2-3 hours or until complety set.
- Top with some chopped Almond slivers, remove the liners and serve these frozen treats.
Video
Notes
- You can skip Dates if you do not like them. Use soaked Cashew Nuts as a replacement
- Soak Cashew Nuts overnight. I prefer to soak them in coconut cream itself and then pour all of it into the blender while making these cups. You can also, soak the Cashew in boiling water for 1 hour.
- Do not use a lot of Matcha. Use only a limited amount of Matcha for best results.
- If you want you can avoid Coconut Sugar and just replace it with honey or maple syrup.
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