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matcha cashew butter cups

Matcha Cashew Butter Cups

Vegan, Dairy-Free, and gluten-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dessert
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Turn off the heat and add the matcha and moringa powder and whisk very well.
  3. In silicone muffin liners, pour about 1-2 tbsp of the liquid in each cup and freeze for about 25 minutes.
  4. To do the filling: While the first layer is in freezer, melt the coconut oil and cashew butter. Set aside.
  5. 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.
  6. Remove from the freezer and pour the remaining liquid and freeze for another 20 minutes.
  7. enjoy!