If you love fusion treats that balance creamy, nutty richness with subtle green tea flavor, get ready to fall in love with these stunning and simple Matcha Coconut Almond Butter Cups. Each cup features a swirl of earthy matcha-infused white chocolate layered with a luscious almond butter–coconut core. With their irresistible textures and gorgeous green hue, these no-bake bites are the ultimate snack for anyone seeking a little extra sparkle in their dessert routine.
Ingredients You’ll Need
Every component in these Matcha Coconut Almond Butter Cups is chosen for maximum impact; each ingredient brings something special to the table! From the melt-in-your-mouth chocolate to the nutty, tropical center, you’ll notice how thoughtfully these flavors and textures come together—plus, you need only a handful of pantry staples.
- White chocolate chips or chopped white chocolate (1 cup): This is your creamy base, delivering sweet, smooth coverage and making those vibrant green streaks pop.
- Matcha green tea powder (2 teaspoons): The hero ingredient! It adds a subtle, earthy tea note and the signature green color that makes these cups so eye-catching.
- Almond butter (1/2 cup): Nutty, rich, and creamy, almond butter forms the core for a satisfying contrast to the sweet coating.
- Unsweetened shredded coconut (2 tablespoons): Coconut brings a hint of chew and tropical aroma, tying the middle together and adding subtle bite.
- Maple syrup or honey (1 tablespoon): Just a touch for sweetness, which plays especially well with the almond butter and matcha.
- Vanilla extract (1/2 teaspoon): Instantly lifts the filling’s flavor and keeps the overall profile warm and inviting.
- Sea salt (pinch): Balances the sweet elements and draws out all the layered flavors.
- Coconut oil (2 tablespoons, divided): Keeps both the chocolate and the filling silky smooth, while adding a mild coconut undertone.
How to Make Matcha Coconut Almond Butter Cups
Step 1: Prepare the Mini Muffin Tin
Start by lining a 12-cup mini muffin tin with paper liners. This step makes unmolding your Matcha Coconut Almond Butter Cups a breeze and keeps their shape perfectly crisp.
Step 2: Make the Matcha Chocolate
In a microwave-safe bowl, melt the white chocolate chips along with 1 tablespoon of coconut oil. Heat in 20-second intervals, stirring vigorously between each, until the chocolate is completely smooth and glossy. Quickly whisk in the matcha powder so it dissolves evenly, tinting your chocolate a gorgeous pastel green.
Step 3: Mix the Almond Butter Filling
In a separate bowl, stir together the almond butter, shredded coconut, maple syrup or honey, vanilla extract, sea salt, and the remaining coconut oil. The result should be extra creamy with just the right amount of chew from the coconut, ready to stand up to the chocolate layers.
Step 4: Make the Base Layer
Spoon about 1 teaspoon of the matcha chocolate into the bottom of each muffin liner, gently spreading to cover the base. Pop the tin into the freezer for 5 minutes—just long enough for this layer to firm up nicely.
Step 5: Add the Filling and Top Off
Drop roughly 1 teaspoon of the almond butter filling into each cup. Top with an additional teaspoon of the remaining matcha chocolate, gently spreading to seal in the filling and create a smooth, even surface on every cup.
Step 6: Final Chill
Return the tin to the freezer for another 20 to 25 minutes, or until the cups are fully set and firm. At this point, your Matcha Coconut Almond Butter Cups are ready to be adored (and devoured)!
How to Serve Matcha Coconut Almond Butter Cups
Garnishes
Dress them up with an extra sprinkle of shredded coconut, a dusting of matcha, or even a few flakes of sea salt atop each cup before chilling. These little touches not only look beautiful, but also add a new layer of flavor and texture to every bite.
Side Dishes
For an elegant dessert spread, serve your Matcha Coconut Almond Butter Cups alongside fresh berries or sliced fruit, or even pair them with a platter of mild cheeses and green tea for a balanced, not-too-sweet afternoon treat.
Creative Ways to Present
Stack them high on a marble tray for a modern look or tuck them individually into mini candy boxes for a charming homemade gift. For parties, arrange them on a tiered stand and scatter edible flowers around for a whimsical touch your guests will rave about!
Make Ahead and Storage
Storing Leftovers
Once set, these little treats do best stored in the refrigerator in an airtight container, where they’ll keep fresh and snappy for up to a week. The texture stays perfect and the flavors even intensify after day one!
Freezing
If you want to stock up, Matcha Coconut Almond Butter Cups freeze beautifully. Layer parchment between stacks in a freezer-safe container and freeze for up to 2 months; just let them thaw for a few minutes before serving for the best bite.
Reheating
There’s no need to actually reheat these cups, but if they’ve been in the freezer, leave them at room temperature for 5 to 10 minutes before enjoying to bring out their creamy center and allow the chocolate to soften slightly.
FAQs
Can I make these Matcha Coconut Almond Butter Cups vegan?
Absolutely! Simply choose dairy-free white chocolate and use maple syrup as your sweetener. Double-check your matcha powder and almond butter labels to keep everything plant-based.
What’s the best matcha powder to use?
For the brightest color and a milder, less bitter flavor, go for culinary or latte-grade matcha. Save ceremonial-grade matcha for sipping, as it can get pricey for baking!
Can I substitute almond butter?
Definitely. Peanut butter and cashew butter both work like a dream in this recipe, so feel free to use your favorite or whatever you have on hand.
My chocolate seized—what went wrong?
Overheating chocolate or letting even a drop of water in can cause it to seize. Always melt gently and stir often; adding coconut oil helps keep it silky smooth.
How can I make my Matcha Coconut Almond Butter Cups extra pretty?
Use a toothpick to swirl a bit of matcha chocolate on the tops before setting, or sprinkle with toasted coconut, crushed nuts, or edible glitter for a special-occasion vibe.
Final Thoughts
If you’re craving something unique, colorful, and totally delicious, you have to give these Matcha Coconut Almond Butter Cups a try. They’re massive crowd-pleasers, super easy to whip up, and just the thing to brighten up any dessert tray. Enjoy every creamy, nutty, matcha-kissed bite!
Print
Matcha Coconut Almond Butter Cups Recipe
- Total Time: 30 minutes (including chilling)
- Yield: 12 cups 1x
- Diet: Vegetarian, Gluten-Free
Description
These Matcha Coconut Almond Butter Cups are a delightful fusion of flavors, combining the earthy notes of matcha green tea with rich almond butter and coconut, all encased in a white chocolate shell. These no-bake treats are perfect for a healthy dessert or snack.
Ingredients
For the Matcha Chocolate:
- 1 cup white chocolate chips or chopped white chocolate
- 2 teaspoons matcha green tea powder
- 2 tablespoons coconut oil, divided
For the Almond Butter Filling:
- 1/2 cup almond butter
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Prepare the Muffin Tin: Line a 12-cup mini muffin tin with paper liners.
- Make the Matcha Chocolate: Melt white chocolate with 1 tablespoon coconut oil in the microwave, stirring until smooth. Whisk in matcha powder until blended.
- Prepare the Almond Butter Filling: In a bowl, mix almond butter, coconut, maple syrup, vanilla, sea salt, and 1 tablespoon coconut oil until creamy.
- Assemble the Cups: Spoon matcha chocolate into each muffin liner, freeze briefly, add almond butter mixture, top with more matcha chocolate, and freeze until firm.
- Chill and Serve: Store in the refrigerator until ready to enjoy.
Notes
- Adjust sweetness by varying the amount of maple syrup.
- Almond butter can be substituted with peanut or cashew butter.
- For a decorative finish, sprinkle extra coconut or a dusting of matcha powder on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 9g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 2mg
