Matcha is rich in powerful antioxidant catechins, and together with bitter dark chocolate, creates a sirtuin-stimulating superbomb dessert. These tiny, bite-sized matcha nut butter cups look gorgeous on the plate and will keep in the refrigerator for around 5 days – not that you’ll have any left because they’re impossible to resist. 

INGREDIENTS – Makes 24

280g (10oz) plain dark chocolate (minimum 70 per cent cocoa), or a dairy-free version, broken into bits

2 teaspoons coconut oil

120g (4¼oz) almond or macadamia nut butter

½–1 teaspoon organic matcha powder, plus extra for sprinkling

2 tablespoons coconut or nut milk (almond, cashew)

1 teaspoon agave syrup, to taste sea salt

METHOD

Place 24 mini cupcake cases on a tray. 

Put a pan over medium heat with a little water in the bottom and bring it to a simmer. Place a glass bowl over the pan, ensuring the water doesn’t touch the bottom of it. Add the chocolate and coconut oil and let them melt, giving them a gentle stir every now and then. When fully melted, remove from the heat.

Using a teaspoon, fill the bottom third of each mini cupcake case with some of the melted chocolate mixture (you’ll use the rest later). Then put them in the freezer for 10 minutes. 

Place the nut butter, matcha, milk and a squeeze of agave syrup in a blender and blitz until smooth. Taste and add more agave syrup if you feel it needs it. 

Remove the mini cases from the freezer and add 2 teaspoons of the matcha mixture to each one, pressing them down as you go so the tops are smooth. Freeze again for a further 5 minutes. 

If the remaining chocolate has started to harden, just gently melt it again using the same method as above.

Take the cupcake cases out of the freezer and use a teaspoon to fill them up to the top with the remaining chocolate. Freeze again for 20 minutes.

Serve straight from the freezer (or store in the refrigerator) with a sprinkling of matcha and salt on each one. 

Taken from 2 Weeks to a Younger You by Gabriela Peacock is published by Kyle Books, priced £25. Food photography: Kate Whitaker (Lifestyle photography: Kate Martin