MATCHA COCONUT BUTTER CUPS by snixykitchen 🍵🥥
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Replace: These creamy, oozy, honey delights are our new favorite snack. SAVE this recipe for later!
Almond Butter Filling:
💚 Three tbsp maple syrup
💚 ¾ tsp coconut oil
💚 ¼ cup + 2 tbsp creamy and easy roasted almond butter
💚 ¼ tsp salt
Matcha Coconut Butter Shell:
💚 215g unsweetened shredded coconut
💚 1 tbsp coconut oil, melted
💚 1½ tsp sugar (or sub coconut sugar)
💚 ¾ tsp matcha
💚 ¾ tsp pure vanilla extract
💚¼ tsp salt
Elective: Three tablespoons chopped toasted almonds, for garnish
1. Line a muffin tray with 16 paper circumstances.
2. Put together the almond butter filling. Mix the maple syrup in a small bowl with the coconut oil and microwave collectively for 20-30 seconds, till it begins to bubble. Pour the warmed maple syrup right into a small bowl with the almond butter and blend till creamy and easy. Switch to the freezer for 10-15 minutes to agency up whilst you make the shell.
3. Make the coconut butter. Place the shredded coconut in a high-powered blender or meals processor and mix on excessive for a number of minutes till it turns into a skinny creamy butter that drips off a spoon.
4. Add melted coconut oil, sugar, matcha, vanilla extract, and salt and mix till utterly mixed. The combination needs to be creamy and pourable.
5. Spoon 1 teaspoon of matcha coconut butter right into a lined mini muffin tin. Scoop 1 teaspoon of frozen creamy almond butter filling and flatten right into a disc into the middle of the coconut butter. Spoon 1 teaspoon of matcha coconut butter excessive, including extra to easy out the highest, as wanted.
6. Sprinkle with chopped toasted almonds and place within the freezer for 10-15 minutes till simply agency. Be aware, it’s also possible to place them within the fridge to agency however, however as a result of they will agency up slower, you will find yourself with ripples within the high. Take away from freezer, and retailer within the fridge for as much as per week.
7. Take pleasure in! 💕