Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Matcha Coconut Butter Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

These Dark Chocolate Matcha Coconut Butter Cups combine rich, dairy-free dark chocolate with a creamy, matcha-infused coconut butter filling, creating a delightful vegan and gluten-free treat. Perfectly balanced with a touch of pure maple syrup, these cups are easy to make and ideal for a healthy indulgence.

Ingredients

Chocolate Layer

  • 10 oz bag dairy-free dark chocolate chips (such as Enjoy Life)
  • 2 tsp coconut oil

Matcha Coconut Butter Filling

  • 1/4 cup pure coconut butter
  • 1 tablespoon pure maple syrup
  • 1/2 heaping tablespoon matcha green tea powder

Instructions

  1. Prepare Muffin Pan: Line a mini muffin pan with 12 paper liners and set aside to keep the cups from sticking.
  2. Melt Chocolate: Melt the dark chocolate chips and coconut oil together by microwaving on half power for 20 seconds at a time, stirring between intervals until fully melted. Alternatively, melt on the stovetop over low heat while stirring.
  3. Make the Filling: Microwave the coconut butter in a small bowl for 15-20 seconds until slightly melted. Stir in the matcha powder and maple syrup thoroughly until the mixture is smooth and matcha is evenly incorporated.
  4. Assemble the Cups: Spoon about ½ tablespoon of the melted chocolate into each muffin liner to form a base. Then, using a ½ rounded teaspoon, scoop a rounded ball (about 1 teaspoon) of the matcha coconut butter mixture and place it on top of each chocolate base. Finally, cover the filling completely with approximately another ½ tablespoon of melted chocolate.
  5. Set the Cups: Place the muffin pan in the freezer for 10-15 minutes or until the chocolate is fully set and firm.
  6. Storage: Transfer the set cups to the refrigerator and store until ready to serve to maintain their texture and flavor.

Notes

  • If coconut butter is too hard to scoop, warm it slightly longer in the microwave in 5-second intervals.
  • Use paper liners that are sized for mini muffins to get perfectly portioned cups.
  • Store these cups in the fridge to keep the chocolate from melting at room temperature.
  • For a sweeter treat, you can add a pinch more maple syrup or drizzle over the top.
  • This recipe is naturally vegan, gluten-free, and dairy-free, making it suitable for many dietary restrictions.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion

Find it online: https://sarabaking.com/dark-chocolate-matcha-coconut-butter-cups-recipe/