5-Ingredient Dark Chocolate Matcha Coconut Butter Cups made using dairy-free chocolate, pure coconut butter, a touch of pure maple syrup, and matcha green tea. Vegan-friendly, decadent and seriously delicious!
Okay, I’m sorry to bring you two matcha recipes in a row but I couldn’t help myself. I mean for one, it was St. Patrick’s Day yesterday and we’re all about the green this week. And two, this recipe involves dark chocolate so I figured I was safe in that regard alone. Amiright?
Can I just gush to you my love for dark chocolate real quick?… I feel like… dark chocolate completes me. I mean, my husband completes me…? Dark chocolate completes the FOODIE me. I can always, always go for a piece of (dark) chocolate. And I say (dark) chocolate now because 8 year old Ashley was turning her nose up at dark chocolate. My parents pretty much always kept chocolate in the house (thanks, Mom). My mom’s favorite was Dove, milk or dark really, but my dad always went for the dark. It wasn’t until a few years ago, probably when my diet started changing to incorporate more whole foods, that I started to favor dark chocolate more. I feel like I am kind of a chocolate snob now though… Does anyone else feel this way?? Hershey’s “special dark” little miniatures just don’t cut it for me anymore. I mean, don’t get me wrong, I’ll eat those bad boys up in a bind. But if I am going to indulge in some chocolate, I want the good stuff.
Okay, I guess we can chat about these little 5-Ingredient Dark Chocolate Matcha Coconut Butter Cups << sorry that’s kind of a mouthful
They’re so rich and decadent. I may or may not be having them alongside breakfast…
I still kind of can’t believe how good these are. And simple ingredients!
The coconut butter is naturally sweet on its own, but I added a hint of maple syrup just in case the matcha ended up being too strong. And actually, it wasn’t at all. If you’re a big fan of matcha, feel free to leave the maple syrup out entirely, and even bump up the matcha to one full tablespoon. There is quite a bit of chocolate in each bite, so I don’t think you’d miss the maple syrup to be honest.
After you melt your ingredients together…
You just layer your chocolate and matcha coconut butter together and pop it in the freezer to set.
So easy and ridiculously delicious… I should be a freaking chocolatier.
for the chocolate:
for the filling:
- 1/4 cup pure coconut butter*
- 1 TBS grade b maple syrup**
- 1/2 heaping TBS matcha green tea (use 1 TBS if you LOVE matcha and want flavor to come through)
- 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!
- Serving Size: 1 mini cup
Have I convinced you to try matcha yet?
- Did your parents always keep something, like chocolate, in the house when you were younger? I mean, it was more so for them, let’s be honest.
- Milk or dark chocolate?