Get ready to fall in love with a treat that’s as delightful as it is unique! This Matcha Coconut Almond Butter Cups Recipe combines the earthy vibrancy of matcha with the creamy richness of almond butter and the tropical touch of shredded coconut, all wrapped in a decadent dark chocolate shell. It’s a perfect bite-sized snack to satisfy your sweet tooth while delivering an energizing boost, making it a personal favorite for sharing with friends or enjoying as a special self-care moment.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the quality of its ingredients. Each one plays a crucial role in bringing together those incredible flavors and textures – creamy, nutty, fresh, and oh-so-smooth chocolatey goodness.
- Almond butter: Use smooth or crunchy based on your texture preference; it’s the rich, creamy base for the filling.
- Shredded unsweetened coconut: Offers a tropical note and delicate chewiness to balance the almond butter.
- Honey or maple syrup: Adds just enough natural sweetness to complement the matcha and chocolate; use maple syrup for a vegan option.
- Vanilla extract: Enhances the flavor profile with a warm, aromatic touch.
- Matcha powder: The star ingredient that brings vibrant green color and a gentle, grassy flavor packed with antioxidants.
- Pinch of salt: Balances sweetness and elevates the overall flavor.
- Dark chocolate chips: 70% cocoa or higher is best for a rich chocolate coating that’s slightly bittersweet.
- Coconut oil: Helps create a smooth, glossy chocolate coating that sets beautifully.
- Sliced almonds (optional): Add a lovely crunch and an elegant finish when sprinkled on top.
How to Make Matcha Coconut Almond Butter Cups Recipe
Step 1: Prepare the Filling
Start by mixing almond butter, shredded coconut, honey or maple syrup, vanilla extract, matcha powder, and a pinch of salt in a bowl. Stir until everything is smoothly combined and the matcha is thoroughly mixed into the almond butter base. This filling will be creamy, subtly sweet, and beautifully green with that unmistakable matcha flavor shining through.
Step 2: Melt the Chocolate Coating
In a heatproof bowl, gently melt the dark chocolate chips together with coconut oil. Use a double boiler setup or microwave in short 20-second bursts, stirring frequently until you get a glossy, smooth mixture. This luscious chocolate will form the perfect shell for your cups.
Step 3: Assemble the Cups
Line a mini muffin tin with paper liners for easy removal. Spoon a small amount of melted chocolate into the bottom of each, just enough to cover the base. Pop the tin into the fridge or freezer for a few minutes to set the chocolate solid; this forms a sturdy chocolate bottom for your cups.
Step 4: Add the Filling
Once the chocolate base has hardened, carefully spoon about one teaspoon of the matcha coconut almond butter filling into each cup. Spread it evenly to get that perfect layer of creamy goodness that contrasts with the chocolate.
Step 5: Top with Chocolate and Chill
Cover each filled cup with more melted chocolate, making sure the filling is completely enclosed. If you want to add a little extra texture and elegance, sprinkle sliced almonds on top before the chocolate sets. Then, chill the tray in the fridge or freezer for at least 30 minutes to let everything firm up beautifully.
Step 6: Enjoy!
Once fully set, gently remove the cups from the mini muffin tin and marvel at your creation. Every bite offers a harmonious blend of creamy almond butter, fresh coconut, earthy matcha, and rich dark chocolate—pure bliss in a bite.
How to Serve Matcha Coconut Almond Butter Cups Recipe
Garnishes
Enhance your presentation by adding delicate touches like finely toasted coconut flakes or a light dusting of matcha powder on top. These garnishes not only add visual appeal but also amplify the incredible flavor notes of the cups.
Side Dishes
These cups pair wonderfully with a cup of green tea or a light herbal infusion, complementing the matcha and chocolate flavors perfectly. For a brunch spread, they also go well alongside fresh fruit or a bowl of mixed nuts for extra texture and variety.
Creative Ways to Present
Try serving your Matcha Coconut Almond Butter Cups Recipe on a rustic wooden board or a decorative platter lined with banana leaves to bring out the tropical vibes. Wrapping each cup in a little parchment square or placing them in colorful mini cupcake liners can make them fantastic for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover almond butter cups refrigerated in an airtight container to preserve freshness and prevent the chocolate from melting. This will keep them perfectly delicious for up to one week.
Freezing
If you want to make these ahead or store them longer, freezing is an excellent option. Arrange the cups in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They can be stored for up to one month. Thaw in the fridge before enjoying.
Reheating
There’s no need to reheat these cups—they are best enjoyed chilled or at room temperature so the chocolate remains firm and the filling creamy. Let frozen cups thaw slowly in the fridge rather than at room temperature to maintain texture.
FAQs
Can I use peanut butter instead of almond butter?
Absolutely! Peanut butter can be a tasty substitute, but keep in mind it has a stronger flavor and different texture. It will change the taste slightly but still make a delicious treat.
Is matcha powder necessary for this recipe?
Yes, matcha powder is essential to achieve the signature flavor and color of these almond butter cups. Without it, the cups won’t have that unique earthy, grassy note that matcha provides.
Can I make these completely vegan?
Yes, simply swap honey for maple syrup to keep this recipe entirely plant-based and vegan-friendly without sacrificing sweetness or texture.
What is the best chocolate to use?
Dark chocolate with at least 70% cocoa content is ideal. It balances the sweetness of the filling beautifully and gives a rich, slightly bitter contrast that’s perfect for adults and kids alike.
How do I prevent the chocolate from melting during assembly?
Work in a cool environment and place the cups in the fridge or freezer right after adding each chocolate layer to set it quickly. Chilling between layers prevents melting and keeps everything neat.
Final Thoughts
If you’re searching for a dessert that’s both sophisticated and comforting, this Matcha Coconut Almond Butter Cups Recipe should be at the top of your list. It’s an absolute joy to make and share with loved ones, blending flavors in a way that’s fresh, indulgent, and irresistible. Give it a try and watch how it quickly becomes a new favorite in your cozy kitchen repertoire!
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Matcha Coconut Almond Butter Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Description
Delightfully creamy Matcha Coconut Almond Butter Cups combining the earthiness of matcha, the richness of almond butter, and the crunch of shredded coconut, all encased in a smooth dark chocolate coating. Perfect for a healthy snack or a guilt-free dessert, these bite-sized treats require minimal cooking and come together quickly.
Ingredients
Filling:
- 1/2 cup almond butter (smooth or crunchy)
- 1/4 cup shredded unsweetened coconut
- 2 tablespoons honey or maple syrup (for a vegan option)
- 1/2 teaspoon vanilla extract
- 1 teaspoon matcha powder
- Pinch of salt
Chocolate Coating:
- 1 cup dark chocolate chips (or 70% cocoa or higher)
- 1 tablespoon coconut oil (for smooth coating)
- 1 tablespoon sliced almonds (optional, for topping)
Instructions
- Prepare the Filling: In a mixing bowl, combine the almond butter, shredded coconut, honey or maple syrup, vanilla extract, matcha powder, and a pinch of salt. Stir until everything is well mixed and the matcha is fully incorporated.
- Melt the Chocolate: In a heatproof bowl, gently melt the dark chocolate chips and coconut oil together. Use a double boiler method by placing the bowl over simmering water or microwave in 20-second intervals, stirring well between each until smooth.
- Line the Muffin Tin: Place paper cupcake liners into a mini muffin tin to create the base for the cups.
- First Chocolate Layer: Spoon a small amount of the melted chocolate into the bottom of each liner to just cover the base. Refrigerate or freeze for a few minutes until the chocolate hardens.
- Add Filling: Once the first layer is set, spoon about 1 teaspoon of the matcha coconut almond butter filling evenly into each cup, spreading it gently to form an even layer.
- Top with Chocolate: Cover the filling completely with more melted chocolate. If desired, sprinkle sliced almonds on top for an added crunchy texture.
- Chill to Set: Place the assembled cups in the refrigerator or freezer for at least 30 minutes to allow the chocolate to fully harden and the filling to firm up.
- Serve: After chilling, remove the cups from the muffin tin and enjoy the perfect balance of creamy almond butter, fragrant matcha, and rich dark chocolate.
Notes
- For a vegan version, use maple syrup instead of honey and ensure chocolate chips are dairy-free.
- Adjust the sweetness by adding more or less honey/maple syrup according to taste.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Allow resting time in the fridge/freezer for proper texture and hardness.
- Use high-quality dark chocolate for the best flavor.
