5-Ingredient Dark Chocolate Matcha Coconut Butter Cups [vegan]

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 heaping tbsp Matcha green tea

• Condiments

  • 1/4 cup Coconut butter, Pure
  • 1 tbsp Maple syrup, grade B

• Baking & Spices

  • 1 10oz bag Dark chocolate chips, dairy free

• Oils & Vinegars

  • 2 tsp Coconut oil, Extra Virgin

Found on fitmittenkitchen.com

Description

Ingredients

• for the chocolate:
• 10oz bag dairy-free dark chocolate chips (I used Enjoy Life)
• 2 tsp extra virgin coconut oil
• for the filling:
• ¼ cup pure coconut butter
• 1 TBS grade b maple syrup
• ½ heaping TBS matcha green tea (use 1 TBS if you LOVE matcha and want flavor to come through)

Directions

• Line mini muffin pan with 12 paper liners, set aside.
• Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips whichever method you prefer!)
• Scoop about ½ tablespoon of melted chocolate into 12 muffin liners. Transfer pan to freezer and allow chocolate to set for 5 minutes.
• While bottom chocolate layer sets, make your filling: In a small bowl, microwave coconut butter until slightly melted, about 15-20 seconds. Stir in your matcha powder and maple syrup, until matcha is evenly mixed. Set aside.
• Take muffin pan out of freezer. Using ½ teaspoon, scoop a rounded ball of matcha coconut butter (equal to about 1 tsp) and place on solid chocolate. Gently press butter down a little bit with back of teaspoon to flatten. Cover in more melted chocolate, about another ½ tablespoon. Transfer pan back to freezer for another 5 minutes until set.
• I like to store my chocolate cups in the fridge, then allow to come to room temperature before eating. Enjoy!

Nutrition