Matcha Coconut Butter Cups
Prep time
Cook time
Total time
This recipe was created by the talented Molly Yeh of . She isn't vegan, but she a great blogger. This recipe was actually created for Food & Wine magazine's website by Molly (so cool!), which is where I found it amongst a whole round up of matcha recipes. You've got to check it out if you're a matcha fan! I've made just a couple of alterations to the recipe. It is delicious, comforting, and grounding. You'll also need muffin cups and a muffin pan (I used my mini muffin pan and cups).
Serves: 12
  • ½ cup coconut butter, melted enough to stir
  • 1 tablespoon matcha powder
  • 1 tablespoon maple syrup or coconut nectar
  • A pinch of sea salt
  • 1½ cups vegan dark chocolate chips
  1. Line 12 mini muffin tins with paper muffin cups.
  2. In a medium mixing bowl, whisk together the coconut butter, matcha, sweetener, and sea salt. Combine until it is thick and smooth.
  3. In a double boiler melt1¼ cup of the chocolate chips.
  4. Remove the chocolate from the heat, and stir in the remaining ¼ cup of chocolate. Doing this will temper the chocolate and allow it to cool and harden properly.
  5. Pour 1 tbsp of melted chocolate into the bottom of each muffin cup.
  6. Place the muffin tin into the freezer for 5 minutes to harden.
  7. Remove the muffin tin and add about 1 tsp of the matcha coconut butter to muffin cups. Flatten it down a bit with your fingers.
  8. Once you've got all of the cups filled with matcha butter, cover it with another tbsp or so of the melted chocolate.
  9. If you have any leftovers, you can make more!
  10. Sprinkle some matcha powder over the cups, and place the muffin tin in your fridge to cool and harden for an hour.
  11. Enjoy!
Recipe by Sweet Potato Soul by Jenné Claiborne at