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!
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:30 minutes (plus 30-40 minutes for chilling)
Yield:12 cups1x
Category:Dessert, Snack, Healthy Treat
Method:No-Bake
Cuisine:Fusion, Healthy
Diet:Vegetarian
Ingredients
Scale
For the Chocolate Layer
1 cup dark chocolate chips (or dairy-free chocolate chips)
1 tablespoon coconut oil
For the Filling
1/2 cup almond butter (smooth or crunchy)
1/4 cup unsweetened shredded coconut
2 tablespoons maple syrup (or honey)
1 tablespoon matcha powder
1/2 teaspoon vanilla extract
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.