Description
Delight in these Matcha Coconut Almond Butter Cups, a perfect blend of creamy almond butter, earthy matcha, and shredded coconut, all enveloped in rich dark chocolate. These bite-sized treats are naturally sweetened with honey or maple syrup, making them a wholesome snack or dessert option that’s easy to prepare and beautifully impressive.
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 (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. Mix thoroughly until all ingredients are evenly incorporated.
- Mix the Filling: Stir the mixture until the matcha powder is fully blended into the almond butter base, ensuring a consistent green color throughout.
- Melt the Chocolate Coating: In a heatproof bowl, melt the dark chocolate chips and coconut oil together using a double boiler setup or microwave in 20-second intervals. Stir until the mixture is smooth and fully combined.
- Line the Muffin Tin: Line a mini muffin tin with paper cupcake liners to prepare for assembling the cups.
- Add the Base Chocolate Layer: Spoon a small amount of melted chocolate into the bottom of each liner, enough to cover the base. Chill the tin in the fridge or freezer for a few minutes until the chocolate hardens.
- Add the Filling: Once the base chocolate is set, spoon about 1 teaspoon of the matcha coconut almond butter filling into each cup, spreading it evenly to cover the chocolate layer.
- Cover with Chocolate: Top each cup with more melted chocolate, completely covering the filling. Optionally, sprinkle sliced almonds on top before the chocolate sets for added crunch and decoration.
- Chill to Set: Place the assembled cups in the refrigerator or freezer for at least 30 minutes to ensure the chocolate hardens fully and the filling firms up properly.
- Serve: Once set, carefully remove the cups from the muffin tin and enjoy the rich, creamy, and subtly sweet flavors combined with matcha and coconut.
Notes
- Use maple syrup instead of honey for a vegan-friendly option.
- Dark chocolate with 70% or higher cocoa content delivers the best bittersweet flavor and smooth texture.
- If you prefer a crunchier texture, use crunchy almond butter instead of smooth.
- Store the almond butter cups in the refrigerator to keep them firm, especially in warm climates.
- Experiment with adding a pinch of sea salt on top for a sweet-salty contrast.
- Make sure the chocolate is fully cooled before adding the filling for easier assembly.
- For a nut-free option, substitute almond butter with sunflower seed butter.
