Matcha Cashew Butter Cups
Vegan, Dairy-Free, and gluten-free.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 1 hour hr 10 minutes mins
- 1/2 cup coconut oil
- 1/2 cup coconut cream
- 1/2 cup cacao butter
- 2 tsp matcha
- 1 tsp moringa powder optional
- 3 1/2 tbsp maple syrup
- pinch of salt
- Filling
- 1/2 cup cashew butter or any nut butter of choice
- 1/3 cup coconut oil
In a small saucepan, heat up the coconut oil, coconut cream, cacao butter, maple syrup, and salt until cacao butter has melted. About 5 minutes. DO NOT BOIL. Just warm up and melt.
Turn off the heat and add the matcha and moringa powder and whisk very well.
In silicone muffin liners, pour about 1-2 tbsp of the liquid in each cup and freeze for about 25 minutes.
To do the filling: While the first layer is in freezer, melt the coconut oil and cashew butter. Set aside.
Remove pan from the freezer, and scoop 1/2 tsp of peanut butter filling into each muffin tin. Place back in the freezer for another 15-20 minutes.
Remove from the freezer and pour the remaining liquid and freeze for another 20 minutes.
enjoy!