Happy St. Patrick’s Day!

Yes, I know, St. Patrick’s Day isn’t technically until tomorrow but with the St. Patty’s Day parade on Saturday and the Shamrock Run yesterday, I feel like I’m just jumping in at the end of this four-day celebration to wish you the happiest of days and gift you with a little something green.  


As a culinary school graduate, long time baker, and food blogger it’s a little embarrassing to admit that before this weekend I had never tried Matcha Green Tea Powder before. Not as a drink, baked into a pastry, mixed with a little chocolate…nothing. I’ve been aware of it and it’s wild popularity for years but like so many other things, I’m always just a few steps behind. 

This St. Patrick’s Day seemed like the perfect time to try matcha for the first time – I couldn’t help but be persuaded by all the amazing matcha recipes popping up – and I was going to do it by trying it in my annual non-traditional take on the Shamrock Shake.

matcha smoothie

But I soon learned that Matcha has no business in a Shamrock Shake So I changed gears and went chocolate.


Remember last week when I wanted to make a recipe with pistachios but just couldn’t imagine taking the time to shell them? Well, with motivation that can only come with inspiration (it is St. Patty’s Day, after all)  I bought some unshelled pistachios and cracked open every single one of them. I then processed them for 20 minutes in the food processor until it was thick and creamy and totally delicious – a commitment for a person who has very little time.

And so worth it. 

These chocolate cups are everything you’d want for a St. Patrick’s Day celebration – sweet, salty, with a hint of matcha powder, and wildly green. 


5.0 from 1 reviews
Pistachio Matcha Chocolate Cups
Prep time
Total time
Makes: 10 chocolate cups
  • Chocolate Cups
  • 12 ounces vegan chocolate chips
  • 1 tablespoon coconut oil
  • 2 cups roasted pistachios, shelled
  • 1 teaspoon matcha green tea powder
  • 1 teaspoon agave nectar

  • Toppings
  • chopped pistachios
  • cacao nibs
  • good quality sea salt
  • matcha green tea powder
  1. Line a muffin tin with 10 baking cups and set aside.
  2. In a double boiler or microwave gently melt the chocolate and coconut oil together. Once melted, place about 1 tablespoon of chocolate at the bottom of each baking up. Smooth by tapping the muffin tin gently on the counter a few times. Place in the refrigerate to harden.
  3. Meanwhile make the pistachio matcha butter. Combine pistachios, matcha green tea powder, and agave nectar in a food processor or a high-powered blender. Blend until it becomes creamy and butter-like, scraping down the sides as necessary. If you have a high-powered blender (like a VitaMix) this will take a couple of minutes. In a food processor, it will take anywhere between 10 and 20 minutes.
  4. Top each chocolate disk with roughly 1 tablespoon of pistachio butter, pressing down to flatten. Finish with a second layer of melted chocolate and return cups to the refrigerator for 5 minutes, until chocolate is mostly harden.
  5. Top with assorted toppings and return to refrigerator until completely set.
For a raw version replace the melted chocolate with this raw chocolate recipe

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raw pecan butter cups

Double Chocolate Pistachio Doughnuts

Double Chocolate Pistachio Doughnuts


Salted Chocolate Goji Bar