Matcha Peanut Butter Cups
I was unsure if matcha and peanut butter were supposed to be soulmates, and I set off to make these matcha peanut butter cups anyways. Lucky for all of us, they are a match made in heaven! Easy to make, and magically delicious.
Servings: 12
Calories: 243kcal
Ingredients
Nut Butter Filling
- ½ cup unsalted peanut butter or almond butter
- 1 tbsp pure maple syrup
Matcha Shell
- 2 cups white chocolate chips
- 1 tbsp coconut oil
- 4 tsp culinary grade matcha powder
Instructions
- Line a muffin tin with paper cupcake liners.
- 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.
- In a double boiler melt the chocolate chips and oil.
- Remove from heat, sift in the matcha powder, and mix well.
- Add ~2 tsp of melted matcha chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the ~2 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.
- Top with ~2 tsp of melted chocolate.
- Freeze for 20 minutes.
- Store at room temperature or in the refrigerator for 1-2 weeks...if they last that long.
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
