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Matcha Coconut Almond Butter Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 20 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

Delight in these Matcha Coconut Almond Butter Cups, a perfect blend of creamy almond butter, vibrant matcha powder, and shredded coconut, all enveloped in rich dark chocolate. These no-bake treats offer a subtle sweetness with a hint of earthiness from the matcha, making them an elegant and nutritious snack for any time of the day.

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 (70% cocoa or higher)
  • 1 tablespoon coconut oil
  • 1 tablespoon sliced almonds (optional, for topping)

Instructions

  1. 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 until well mixed and the matcha is fully incorporated.
  2. Prepare the Chocolate Coating: In a heatproof bowl, melt the dark chocolate chips and coconut oil together using a double boiler or microwave in 20-second intervals, stirring until smooth.
  3. Assemble the Cups – Base Layer: Line a mini muffin tin with paper liners and spoon a small amount of melted chocolate into the bottom of each liner. Refrigerate or freeze briefly to harden the chocolate base.
  4. Add the Filling: Spoon about 1 teaspoon of the matcha coconut almond butter filling on top of the hardened chocolate base in each cup, spreading it evenly.
  5. Top with Chocolate: Cover the filling completely with more melted chocolate. Optionally, sprinkle sliced almonds on top for added crunch before the chocolate sets.
  6. Chill to Set: Place the assembled cups in the refrigerator or freezer for at least 30 minutes to solidify the chocolate and firm up the filling.
  7. Serve: Once fully set, remove the cups from the muffin tin and enjoy this luscious, creamy, and energizing treat.

Notes

  • For a vegan version, use maple syrup instead of honey and ensure the dark chocolate is dairy-free.
  • Store these cups in an airtight container in the refrigerator to keep them firm and fresh for up to one week.
  • Feel free to experiment with different nut butters or add-ins like dried fruit for variation.
  • If you prefer a sweeter treat, adjust the sweetness by adding more honey or maple syrup to the filling.

Find it online: https://slsrecipes.com/matcha-coconut-almond-butter-cups-recipe/