Staying home this Saint Patrick’s Day? So are we. We thought we’d share a recipe to help pass the time with a healthy outlet for your creative energy, to entertain the kids so they don’t drive you crazy, to mark the holiday with celebration, and to remind you that you can enjoy your own company.
These Pistachio Ginseng Matcha Chocolate Cups were born out of a desire to create a beautiful green vessel for our Pistachio Ginseng Cashew Butter. We have been eating spoonfuls of it straight out of the jar, which is a perfectly acceptable way to enjoy it. But these cups allow for sharing with family while playing board games, bringing in your pocket on a quiet woods stroll, or as a proper Saint Patrick’s Day dessert.
By the way, to encourage homebound celebrating, we are putting both of our “green” flavors on sale. Get 15% off all 6.52 oz Pistachio Ginseng Cashew Butter and all 6.52 and 16 oz Cashew Cardamom Almond Butters this week.
Recipe for Pistachio Ginseng Matcha Chocolate Cups:
Makes about 16 mini cups
*Tip: For brighter green pistachios, buy them in the shell, rather than pre-shelled. For even brighter pistachios, shell then blanch the nuts briefly, and let dry completely before use.
**Tip: It has been said that matcha and stainless steel do not agree, so I used ceramic instead. Use caution to not let it overheat.
***Tip: The scooped chocolate will harden quickly, so smooth and tamp each one before measuring out the next cup topper, to avoid a blobby, unsealed mess of a top.
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