More matcha, more fun. Right? Well, at least it is for me! This is the second recipe in the series of my matcha madness, using my favorite matcha from Soar Organics. In case you missed it, my first recipe was matcha chia pudding, and it is a must try! This recipe has been a long time coming, and I am very excited to share it with you! I have been messing around with the proportions and I think I finally found it. But I may be biased, so you will have to try them out for yourself!
This recipe incorporates three of my favorite things: coconut butter, chocolate, and matcha… of course. Put them together, and you have a match(a) made in heaven. These are the most refreshing afternoon pick me up! And not to mention, they are packed with healthy fats and a little dose of caffeine. WIN. But I WILL warn you–they are incredibly addicting. Even when I was making them, I brushed my teeth to keep myself from snacking… but I will admit it was not helpful. I couldn’t help myself from sneaking little tastes here and there. You’ll see what I mean.
- 10oz dark chocolate
- 2 tsp coconut oil
- ½ cup coconut butter
- 1 TBS matcha powder
- 1 TBS maple syrup
- Place 12 mini cupcake linings in a muffin pan.
- Melt your chocolate and coconut oil together, in small increments so as not to burn it.
- Place enough of your chocolate mixture in the bottom of each cup to cover the bottom, about a spoonful. Then place this in the freezer for 5-10 minutes to solidify.
- While your chocolate is cooling, mix your coconut butter, matcha, and maple syrup together.
- Remove your chocolate and place about 1-1.5 tsp of your matcha mixture in each one of the cups. Use your fingers to smooth out the matcha evenly on top of the chocolate.
- Cover the cups with the remainder of the chocolate. Freeze this just to harden the chocolate.
- Store them in the fridge (or freezer works too).