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Matcha Coconut Butter Cups - a delicious indulgence that is paleo and gluten free! #paleo

Paleo Matcha Coconut Butter Cups

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Refrigeration Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American


So easy to make yourself, these coconut butter cups will be your new favorite dessert!


  • 23 cups semi-sweet chocolate (ensure dairy-free, sugar free), divided
  • 2 Tablespoons coconut oil
  • 1 Tablespoon matcha powder
  • 1.52 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)


  1. Take a 12 muffin tin and place paper muffin cups inside each one.
  2. Melt 1 – 1.5 cups chocolate with 1 Tablespoon coconut oil.
  3. Fill each cup equally with the chocolate and use a spoon to push some up against the sides, all the way around each cup.
  4. Place in refrigerator and let cool and harden.
  5. Melt coconut butter and whisk in matcha.
  6. Pour melted coconut butter into each cup, filling each equally.
  7. Place in refrigerator and allow to cool and harden.
  8. Repeat process with last 1 – 1.5 cups chocolate and 1 Tablespoon of coconut oil, covering each cup equally.
  9. Allow to cool and harden.
  10. Store in airtight container in the refrigerator or on the counter for up to 1 week. Freeze for up to 3 months.