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Matcha Coconut Almond Butter Cups

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These Matcha Coconut Almond Butter Cups are a perfect blend of creamy almond butter, rich matcha, and a sweet chocolate layer, topped with a hint of coconut. A delicious and healthy treat!

Ingredients

Scale
  1. For the Chocolate Layer
    • 1 cup dark chocolate chips (or dairy-free chocolate chips)
    • 1 tablespoon coconut oil

    For the Filling

    1. 1/2 cup almond butter (smooth or crunchy)
    2. 1/4 cup unsweetened shredded coconut
    3. 2 tablespoons maple syrup (or honey)
    4. 1 tablespoon matcha powder
    5. 1/2 teaspoon vanilla extract
    6. Pinch of salt

Instructions

  • Prepare the Chocolate Layer
    • Melt Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until fully melted and smooth.
    • Fill Cups: Line a muffin tin with cupcake liners. Spoon a small amount of melted chocolate into the bottom of each liner, just enough to cover the bottom. Place in the freezer for 10-15 minutes to set.
  • Prepare the Filling
    • Mix Filling: In a bowl, combine almond butter, shredded coconut, maple syrup, matcha powder, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
  • Assemble the Cups
    • Add Filling: Once the chocolate layer has set, remove the muffin tin from the freezer. Spoon the matcha coconut almond butter mixture into each cup, filling them about 3/4 full.
    • Top with Chocolate: Pour the remaining melted chocolate over the filling in each cup, ensuring the filling is fully covered.
  • Set Cups:
    • Place the muffin tin back in the freezer for another 15-20 minutes until the chocolate is fully set.
  • Serve:
    • Once set, remove the cups from the muffin tin and peel off the liners.

Notes

  • For a vegan version, use dairy-free chocolate chips and maple syrup.
  • Store leftovers in an airtight container in the fridge for up to 1 week.

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