I can't believe I am saying this but I love them! I wasn't sure how they would turn out or taste but sometimes we all amaze ourselves. Before I post any recipe I always get my very particular and picky family members try them, in this case I received an overwhelming approval.
They don't take long to make, as long as you have all the ingredients on hand, unlike myself who had to make coconut butter from scratch. Another life lesson learned, wear your glasses when reading, ahem!
Matcha Butter Cups
Ingredients
-225 grams of dark chocolate
-1 teaspoon of melted coconut oil
1/8 cup of maple syrup, 4-5 tablespoons of almond flour & 1/2 cup of coconut butter (softened, do not melt it) 1 teaspoon matcha powder
Topping Ingredients
A pinch of coarse sea salt & a pinch of matcha powder
Process
In a medium bowl mix softened coconut butter but not melted, almond flour (start with 4 tablespoons), maple syrup and matcha powder. If you find that the mixture looks too wet add 1 more tablespoon of almond flour. Refrigerate for 10-12 minutes.
Melt chocolate, I personally melt chocolate in a pan on very low heat stirring constantly, once chocolate begins to melt I add the coconut oil to the mixture, slowly not all at once. If you prefer you can put the chocolate in a glass bowl and then place it over a pan of boiling water. Remove from heat. Line a muffin tin with approx 6-8 liners. Spoon 1-2 teaspoons of chocolate into each liner, try to pour it on the sides of the liner (not at the top of the liner but from the bottom up the sides 1/4 of the way). If the chocolate starts to harden while you are filling the cups, just reheat it and start from where you left off.
Remove bowl from fridge, scoop out 1 & 1/2 teaspoon of the mixture and roll into a ball with your hands. You will now flatten it and place it inside the liner. Once you have filled all your liners grab the melted chocolate (if it's hard heat it again) and pour it over top of the green. Be sure that the chocolate meets the edge so when it hardens it forms a solid piece, be sure to smooth it out if its bumpy. In a small bowl pour in sea salt and matcha powder and stir so that the salt is now green. Sprinkle this mixture on top of the cups.
Place the muffin tray in the fridge for approximately 1-2 hours or until solid. When ready to serve leave out for approximately 2-3 minutes before.
Enjoy!
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