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
Scale
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.
