Paleo Matcha Coconut Butter Cups – so easy to make yourself, these coconut butter cups will be your new favorite dessert!
These Paleo Matcha Coconut Butter Cups are so delicious, you guys! And, they are kind of perfect for St. Patrick’s Day!
When I am not on a Whole30, I really do love something a little indulgent at night when I am working. When everyone else is asleep and I am up working on blog stuff. I crack a LaCroix, maybe have some homemade bone broth (so satisfying and filling) and, on occasion, I reach for an almond butter cup or coconut butter cup. It depends on the day, but I have so come to enjoy coconut butter cups – they are sweet, but not too sweet. The brands I like have no added sugar so they aren’t too sweet. (after you do a Whole30 you can be really sensitive to sweetness). So, I thought I would try making my own and see what happens!
They turned out AMAZING, you guys! And they were so easy to make.
These are officially my new obsession and I cannot wait for you guys to make them!!
- 2-3 cups semi-sweet chocolate (ensure dairy-free, sugar free), divided
- 2 Tablespoons coconut oil
- 1 Tablespoon matcha powder
- 1.5 – 2 cups coconut butter, divided
- (note: the reason I provide a range is so you can decide how thick you want your cups to be. If you want them on the thinner side, use the lower number – thicker, use the higher number)
- Take a 12 muffin tin and place paper muffin cups inside each one.
- Melt 1 – 1.5 cups chocolate with 1 Tablespoon coconut oil.
- Fill each cup equally with the chocolate and use a spoon to push some up against the sides, all the way around each cup.
- Place in refrigerator and let cool and harden.
- Melt coconut butter and whisk in matcha.
- Pour melted coconut butter into each cup, filling each equally.
- Place in refrigerator and allow to cool and harden.
- Repeat process with last 1 – 1.5 cups chocolate and 1 Tablespoon of coconut oil, covering each cup equally.
- Allow to cool and harden.
- Store in airtight container in the refrigerator or on the counter for up to 1 week. Freeze for up to 3 months.
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