Description
These Matcha Coconut Almond Butter Cups are a healthy, indulgent treat that combines the creamy richness of almond butter with the natural sweetness of coconut and the earthy flavor of matcha. Coated in smooth dark chocolate, these bite-sized cups are the perfect snack or dessert for matcha lovers. With a touch of crunch from the almonds, they’re a delicious blend of textures and flavors!
Ingredients
Scale
For the 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
For the Chocolate Coating:
- 1 cup dark chocolate chips (or 70% cocoa or higher)
- 1 tablespoon coconut oil (for smooth coating)
For Garnish:
- 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 into the almond butter mixture.
- Prepare the Chocolate Coating:
- In a heatproof bowl, melt the dark chocolate and coconut oil together. You can do this by placing the bowl over a pot of simmering water (double boiler method) or by microwaving it in 20-second intervals, stirring in between until smooth.
- Assemble the Cups:
- Line a mini muffin tin with paper cupcake liners.
- Spoon a small amount of melted chocolate into the bottom of each liner, just enough to cover the bottom. Place the muffin tin in the fridge or freezer for a few minutes to let the chocolate harden.
- Once the chocolate is set, spoon about 1 teaspoon of the matcha coconut almond butter filling into each cup, spreading it into an even layer.
- Top each cup with a little more melted chocolate, enough to completely cover the filling. If you want to add an extra crunch, sprinkle a few sliced almonds on top of the chocolate before it sets.
- Chill:
- Place the tray in the refrigerator or freezer for at least 30 minutes to allow the chocolate to fully harden and the filling to firm up.
- Serve:
- Once set, remove the cups from the muffin tin and enjoy the delicious combination of creamy almond butter, coconut, and matcha wrapped in rich dark chocolate!
Notes
- Store these butter cups in an airtight container in the refrigerator for up to 2 weeks. They can also be stored in the freezer for a longer shelf life.
- For a sweeter filling, you can adjust the amount of honey or maple syrup to taste.
- You can use any nut butter of your choice, like peanut butter, if you prefer.
- To make this recipe fully vegan, make sure to use a dairy-free dark chocolate and maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion (Matcha, Coconut, Almond Butter)
Nutrition
- Serving Size: 1 cup (based on 12 servings)
- Calories: 200
- Sugar: 10g
- Sodium: 25mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0g