Description
Delight in these vibrant Matcha Coconut Almond Butter Cups, a perfect blend of creamy almond butter and rich matcha-infused coconut butter. Naturally sweetened and made with wholesome ingredients, these no-bake treats offer a delightful balance of nutty, earthy, and sweet flavors in every bite. Ideal as a healthy snack or dessert, they are easy to prepare with minimal ingredients and require just chilling time.
Ingredients
Almond Butter Filling
- 3 tablespoons honey (or maple syrup for vegan)
- ¾ teaspoon coconut oil
- ¼ cup + 2 tablespoons creamy, smooth roasted almond butter
- ¼ teaspoon kosher salt
Matcha Coconut Butter Shell
- 2.25 cups unsweetened shredded coconut
- 1 tablespoon coconut oil (melted)
- 1½ teaspoons granulated sugar (or coconut sugar; do NOT substitute honey or maple syrup)
- ¾ teaspoon high-quality matcha powder
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Optional Garnish
- 3 tablespoons chopped toasted almonds
Instructions
- Prepare the Mini Muffin Tray: Line a mini muffin tray with 16 paper liners to ensure easy removal of the cups later.
- Make Almond Butter Filling: Combine the honey (or maple syrup) with ¾ teaspoon coconut oil in a small bowl. Microwave for 20-30 seconds until bubbly. Mix this warm honey mixture into the almond butter until smooth and creamy. Freeze the mixture for 10-15 minutes to firm up.
- Create Coconut Butter Base: Place the unsweetened shredded coconut in a high-powered blender or food processor. Blend on high for several minutes until the coconut transforms into a thin, creamy butter that drips off a spoon. This could take less than two minutes with a strong blender or up to ten minutes with a standard food processor.
- Add Flavor to Coconut Butter: Add melted coconut oil, granulated sugar, matcha powder, vanilla extract, and salt to the coconut butter. Blend again until fully combined into a creamy, pourable mixture.
- Assemble the Cups: Spoon about 1 teaspoon of the matcha coconut butter into each paper-lined mini muffin cup. Next, place 1 teaspoon of the frozen almond butter filling—flattened into a disc—on top of the coconut butter in each cup. Cover with another teaspoon of matcha coconut butter, smoothing the top as needed.
- Garnish and Chill: Sprinkle chopped toasted almonds over the top if desired. Freeze the cups for 10-15 minutes until firm. For firmer texture and smooth tops, freezing is recommended over refrigeration, which can cause surface ripples.
- Storage: Once firm, remove the cups from the freezer and store them in the fridge for up to one week to maintain freshness and texture.
Notes
- Use creamy, smooth roasted almond butter for the best texture in the filling.
- Unsweetened shredded coconut is essential to achieve the rich coconut butter base.
- Do not substitute granulated sugar in the coconut butter with honey or maple syrup to maintain the right texture and structure.
- Freezing is key to achieving firm, smooth-topped cups; refrigeration alone may cause surface texture imperfections.
- Store the cups in the refrigerator after firming to keep them fresh up to a week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (blending time combined)
- Category: Dessert
- Method: Blending
- Cuisine: Fusion
