Description
These No-Bake Matcha Biscoff Cups have a smooth, vibrant matcha white chocolate shell with a creamy, spiced Biscoff cookie butter centre. They are quick to prepare and chilled to set! It’s a easy dessert that combines two popular flavours for a delicious snack.
Ingredients
Units
Scale
Matcha White Chocolate Layer
- 1 1/2 cups (250 g) white chocolate, chopped or chips (I recommend a good quality white chocolate with cocoa butter)
- 1 1/2 tbsp matcha powder, sifted (adjust amount to your preferred flavour strength, 1–2 tbsp)
- 1 tbsp (15 ml) coconut oil or neutral oil
Biscoff Filling
- 1/2 cup (120 g) Biscoff spread (soften to room temperature for easy handling)
Instructions
- Line a 12-cup muffin tin with paper liners or use silicone moulds.
- Melt the white chocolate and coconut oil in a heatproof bowl. Use a microwave in 30-second bursts, stirring between, or a double boiler.
- Whisk the sifted matcha powder into the melted chocolate mixture until smooth and vibrant green.
- Spoon about 1 tsp of the matcha chocolate into the bottom of each liner. Tilt the pan or use a spoon to coat the bottom and slightly up the sides.
- Chill the cups in the refrigerator for 10-15 min until firm.
- Once the bottoms are set, spoon about 1 tsp of softened Biscoff spread into the centre of each cup. Try to leave a small gap around the edges.
- Chill in the refrigerator for 5 min to firm the Biscoff slightly.
- Rewarm any remaining matcha white chocolate if it has thickened.
- Spoon the rewarmned matcha chocolate over each cup, covering the Biscoff filling.
- Gently tap and shake the pan to smooth the tops.
- OPTIONAL: Sprinkle crushed Biscoff cookies over the tops before the chocolate sets.
- Chill the cups in the refrigerator for 20-30 min until fully set. For a quicker set, freeze them.
Notes
- I find the quality of white chocolate really matters here. Use real white chocolate that contains cocoa butter for the best melt and texture. Some baking chips can be waxy and don’t melt as smoothly.
- Adjust the matcha powder to your taste. I use 1½ tbsp for a balanced green tea flavour, but you can go down to 1 tbsp for a milder cup or up to 2 tbsp for a bolder green tea flavour.
- Keep these chilled. They last up to 5 days in the fridge or a month in the freezer. I find they’re best eaten when slightly cold, so the Biscoff filling stays creamy.
- Prep Time: 15 mins
- Chill Time: 30 mins
- Cook Time: 0 mins
- Category: Snack
- Method: No Bake
