Matcha Coconut Cashew Butter Cups

Matcha coconut butter cups

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

1

Line a mini muffin tray with 16 paper liners.

2

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.

3

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.

4

Add melted coconut oil, monkfruit, matcha, vanilla extract, and salt and blend until completely combined. The mixture should be creamy and pourable.

5

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.

6

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!

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Jacqueline Genova, CHN

Jacqueline Genova, CHN

Jacqueline Genova, a certified holistic nutritionist, is passionate about wellness. She resorted to holistic approaches for healing to reverse some of her own health problems, and to help her mom battle cancer. She is a graduate of Babson College where she researched and wrote a thesis that supports a more integrative treatment approach, and is a strong advocate of incorporating complementary therapies into conventional treatment methods. As she discovered the healing powers of food as medicine, both through her own experience as well as in her research, she developed a desire to share what she learned with others. So, she started WellnStrong. She believes in a holistic approach to wellness that addresses the root causes of illness, not just the suppression of symptoms.