Description
Delight in these Matcha Coconut Almond Butter Cups featuring a creamy almond butter and matcha filling, encased in rich dark chocolate and topped with shredded coconut and sliced almonds for a perfect bite-sized treat. This vegan-friendly, no-bake recipe is quick to prepare and ideal for satisfying your sweet cravings with a healthy twist.
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
- 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, stirring until fully blended and the matcha powder is well incorporated.
- Prepare the Chocolate Coating: Melt the dark chocolate chips and coconut oil together using a double boiler or microwave in 20-second intervals, stirring between each until smooth and fully melted.
- Line the Muffin Tin: Place paper cupcake liners into a mini muffin tin to prepare for assembly.
- Form the Chocolate Base: Spoon a small amount of the melted chocolate into the bottom of each liner, just enough to cover it. Chill the tray in the refrigerator or freezer for a few minutes until the chocolate hardens.
- Add the 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.
- Top with Chocolate: Cover each filled cup with more melted chocolate until the filling is completely enclosed. Optionally, sprinkle sliced almonds on top for added texture and crunch before the chocolate sets.
- Chill to Set: Refrigerate or freeze the tray for at least 30 minutes, allowing the chocolate to harden completely and the filling to firm up.
- Serve: Remove the cups from the muffin tin and paper liners, and enjoy this delicious combination of creamy filling and rich chocolate.
Notes
- For a vegan version, substitute honey with maple syrup.
- Use dark chocolate with at least 70% cocoa for a richer flavor and less sugar.
- Store leftovers in an airtight container in the refrigerator to keep the chocolate from melting.
- Feel free to add a pinch of cinnamon or a few drops of almond extract to the filling for extra depth of flavor.
- If you prefer a smoother texture, use smooth almond butter instead of crunchy.
