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Matcha Coconut Almond Butter Cups Recipe

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  • Author: Maria
  • 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, fragrant matcha, and shredded coconut wrapped in a rich dark chocolate shell. These no-bake treats are naturally sweetened with honey or maple syrup, offering a wholesome snack that’s both indulgent and nutritious. Perfect for a quick energy boost or a sophisticated dessert that’s easy to prepare and impressively delicious.

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

  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. Stir until all ingredients are fully incorporated, creating a smooth and flavorful filling.
  2. Melt the Chocolate: In a heatproof bowl, 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 between each until the mixture is smooth and glossy.
  3. Line the Muffin Tin: Line a mini muffin tin with paper cupcake liners to prepare for assembling the cups.
  4. Create Chocolate Base: Spoon a small amount of melted chocolate into the bottom of each liner, just enough to cover the bottom. Place the tin in the fridge or freezer for a few minutes to let the chocolate harden.
  5. Add Filling: Once the chocolate base is set, spoon about 1 teaspoon of the matcha coconut almond butter filling into each cup, spreading it evenly over the chocolate layer.
  6. Top with Chocolate: Cover each cup with additional melted chocolate until the filling is completely sealed. Optionally, sprinkle sliced almonds on top for added crunch and decoration before the chocolate sets.
  7. Chill to Set: Place the muffin tin in the refrigerator or freezer for at least 30 minutes to allow the chocolate to fully harden and the filling to firm up.
  8. Serve: Once set, remove the almond butter cups from the muffin tin and enjoy this luxurious, fuss-free snack or dessert featuring the unique taste of matcha and a harmonious blend of textures.

Notes

  • For a vegan version, use maple syrup instead of honey.
  • Make sure to use dark chocolate with at least 70% cocoa content for a rich flavor and to keep sugar levels lower.
  • Store the almond butter cups in an airtight container in the refrigerator to maintain freshness and texture.
  • Feel free to substitute sliced almonds with other nuts or seeds as a topping or omit them altogether.
  • Ensure the melted chocolate is not overheated to prevent seizing or burning, which can affect texture and appearance.

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