Chocolate Matcha Butter Cups Recipe (A Healthy Twist!)

Chocolate Matcha Butter Cups

Chocolate Matcha Butter Cups

Not only lip-smackin’ good but very pretty.

No one can resist a chocolate butter cup. And if they can, they probably aren’t human.

Just kidding, but chocolate butter cups are darn good, and here’s a recipe for Matcha heads that makes them even better. Why? Because with this version, Matcha green tea powder is included, which means lots of amazing Matcha benefits.

Matcha is the ultimate energy booster, immune system booster, relaxation booster, and focus booster. And much more!

Not only that but these chocolate Matcha Butter Cups are lip-smackin’ good, not to mention very, very pretty.

These little guys are great to have on hand for an eye-opening snack, or to serve to guests. And we bet that no one will be able to stop at just one.

Wanna try your hand?

Chocolate Matcha Butter Cups Recipe

Chocolate Matcha Butter Cups


  • 1/2 cup coconut butter, softened (not melted)
  • 5 tablespoons almond flour
  • 1 teaspoon Epic Matcha green tea powder
  • 1 cup chopped dark chocolate
  • 3 tablespoons powdered sugar
  • 3 tablespoons powdered sugar
  • 1 teaspoon coconut oil
  • 1/8 teaspoon Matcha powder
  • 1/16 teaspoon sea salt
  • cacao nibs

  1. Mix coconut butter, almond flour, powdered sugar, and Matcha powder in a small bowl. Chill in the refrigerator for ten minutes.
  2. Melt the chocolate by placing it in a glass bowl and putting it over a small pot of boiling water. Add the coconut oil, and stir until melted and smooth. Remove from heat.
  3. Line a muffin tin with 8 muffin liners. Spoon two teaspoons of melted chocolate into liners, and use the back of the spoon to push the chocolate about one-fourth of the way up the side of the liner.
  4. Scoop one tablespoon of the Matcha mixture into your hands, and roll it into a ball. Place the ball inside one of the liners and use your fingers to flatten it gently. Repeat this until all cups have been filled.
  5. Top each cup with one tablespoon of melted chocolate, and use your spoon to spread evenly over the Matcha mixture, making sure that the chocolate meets the edge. If there’s extra chocolate, divide it amongst the cups and smooth it out.
  6. In a small bowl, mix together the Matcha powder and sea salt for the topping. Sprinkle the Matcha salt mixture over the tops of all the cups. You can also add a few cacao nibs to each if desired.
  7. Chill the muffin tin in the refrigerator until the cups are solid, and keep chilled until ready to serve. Hint: For a softer, chewier piece, let it sit at room temperature for about 5 minutes before eating.

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