Chocolate Matcha Peanut Butter Cups
Matcha & Dark Chocolate Peanut Butter Cups feature a layer of creamy peanut butter sandwiched between matcha and dark chocolate layers. This snack and treat is easy enough to make today.
Servings: 12
Calories: 243kcal
Equipment
Ingredients
Nut Butter Filling
- ½ cup unsalted peanut butter or almond butter
- 1 tbsp pure maple syrup
Bottom Matcha Shell
- 1 cup white chocolate chips
- ½ tbsp coconut oil
- 2 tsp culinary grade matcha powder
Top Dark Chocolate Shell
- 1 cup dark chocolate chips
- ½ tbsp coconut oil
Instructions
- Line a muffin tin with paper cupcake liners.
Nut Butter Filling
- Mix the nut butter filling ingredients well in a bowl. Freeze for 20 minutes.
- Keeping your hands wet (so it doesn't stick as much) roll the nut butter filling into 12 ~2 tsp balls. Freeze for 5 minutes.
- Flatten the nut butter balls into discs. Freeze until step 5.
Matcha Bottom Shell
- In a double boiler melt the white chocolate chips and oil.
- Remove from heat, sift in the matcha powder, and mix well.
- Add 2-3 tsp of melted matcha chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the 2-3 tsp, use the tbsp measuring spoon. If you fill the tbsp and pour, there is chocolate still stuck to the spoon...just the right amount.)
- Gently add one nut butter disc to each cup.
Dark Chocolate Top Shell
- In a double boiler melt the dark chocolate chips and oil.
- Add 2-3 tsp of melted dark chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the 2-3 tsp, use the tbsp measuring spoon. If you fill the tbsp and pour, there is chocolate still stuck to the spoon...just the right amount.)
- Freeze for 20 minutes.
- Store at room temperature or in the refrigerator for 1-2 weeks...if they last that long.
Notes
You can microwave the chocolate with the coconut oil if you do not want to use a double boiler. Microwave it 20 seconds at a time, taking it out to stir the chocolate in between until completely melted.
The chocolate needs to be completely melted or the tops and bottoms of your peanut butter cups will not be flat. Make sure it is very liquidy before adding it to the muffin tins.
Nutrition
Calories: 243kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 159mg | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 0.5mg
