These matcha coconut almond butter cups are a decadent yet healthy treat, combining almond butter and coconut with matcha. Perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale:
For the Base:
1 cup almond butter (preferably creamy and unsweetened)
1/2 cup coconut flour
1/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Matcha Layer:
1/2 cup coconut oil (melted)
1/4 cup maple syrup or agave nectar
2 tablespoons matcha powder (high quality)
1/4 teaspoon salt
Instructions
In a large mixing bowl, combine the almond butter, coconut flour, maple syrup, vanilla extract, and salt. Mix until fully combined and a thick, dough-like consistency forms.
Line a muffin tin with paper liners or use a silicone muffin tray for easy removal.
Divide the almond butter mixture evenly among the muffin cups, pressing down firmly to create an even base.
In a small bowl, whisk together the melted coconut oil, maple syrup, matcha powder, and salt until smooth and well combined.
Carefully pour the matcha layer over the almond butter base in each cup, filling them to the top.
Place the muffin tin in the freezer for about 30-45 minutes, or until the cups are solid.
Once set, remove the cups from the muffin tin and peel away the liners. Store in an airtight container.
