Matcha Mint Chip Energy Cups

• 6 pitted medjool dates
• 1 cup almond flour (or sub coconut flour)
• 1 cup gluten free rolled oats
• 1/2 cup vanilla plant based protein powder
• 2 tbsp matcha powder
• 3/4 cup non dairy milk
• 1/2 cup creamy almond butter (or sub cashew butter)
• 1 tsp peppermint extract
• 1/4 cup cacao nibs (plus more to top)
• 1/2 cup Hu Chocolate Gems
  

Serve chilled topped with melted vegan chocolate, cacao nibs and matcha powder! 

1. To a food processor, add your pitted medjool dates, almond flour, rolled oats, protein powder, matcha powder, almond butter and peppermint extract.
2. Pulse until the mixture has broken down into a coarse meal. Then, while processing, slowly add non dairy milk 1/4 cup at a time.
3. Blend until mixture is fully combined and resembles a cookie dough like texture. The mixture should stick together when you press between two fingers.
4. Once matcha dough is fully blended and combined, add your cacao nibs and mix together with a spoon until fully combined. Taste and adjust flavor as needed, adding more peppermint extract for a minty flavor, or more matcha powder for an earthy flavor!
5. Then, line a muffin tray with 12 baking cups.
6. Using a cookie dough scoop, spoon out matcha dough evenly into each baking cup until all of the dough is used.
7. Press the dough down into your cups with your fingers until even. If dough sticks to your fingers, lightly wet your fingers with water before pressing.
8. Place in the fridge to allow it to cool.
9. While your matcha cups are cooling, place your chocolate gems in a microwave safe bowl.
10. Heat on 30 second intervals, stirring each time, until your chocolate is melted.
11. Remove your matcha cups from the fridge and top each with melted chocolate.
12. Option to add more cacao nibs on top of your melted chocolate.
13. Place back in the fridge to let fully sit for at least 1 hour.
14. These energy cups will stay fresh in an air tight container in the refrigerator for 7-10 days.