Matcha coconut butter cups filled with creamy oozy cashew butter. These dessert cups taste like a treat, but are a perfect healthy snack packed with healthy fats and protein!
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Cashew Butter Filling:
- 3 tablespoons maple syrup
- ¾ teaspoons coconut oil
- 1/3 cup cashew butter
- 1/4 tsp salt
- 1 tablespoon ceylon cinnamon
Matcha Coconut Butter Shell
- 3 cups shredded coconut
- 1 tablespoon coconut oil, melted
- 1.5 teaspoons monkfruit sweetener
- 1 teaspoon matcha
- 1 teaspoon pure vanilla extract
- 3 tablespoons chopped brazil nuts
Directions
Line a mini muffin tray with 16 paper liners.
Prepare the cashew butter filling. Combine the maple syrup in a small bowl with the coconut oil and heat over stove. Pour the warmed mixture into a small bowl with the cashew butter and mix until creamy and smooth. Transfer to the freezer for 10-15 minutes to firm up while you make the shell.
Make the coconut butter. Place the unsweetened dried shredded coconut in a high-powered blender or food processor and blend on high for several minutes until it turns into a thin creamy butter.
Add melted coconut oil, monkfruit, matcha, vanilla extract, and salt and blend until completely combined. The mixture should be creamy and pourable.
Scoop 1 teaspoon of frozen creamy almond butter filling flatted into a disc into the center of the coconut butter. Spoon 1 teaspoon of matcha coconut butter over the top, adding more to smooth out the top, as needed.
Sprinkle with chopped brazil nuts and place in the freezer for 10-15 minutes until just firm. Remove from freezer, and store in the fridge for up to a week!
My preferred brands for ingredients/items in this recipe:
- Lakanto monkfruit maple syrup & monkfruit (code wellnstrong for a discount)
- Vitamix Blender
- Pique Matcha Green Tea
