Chocolate Coconut Matcha Cups

What do you get when you combine chocolate + coconut butter + matcha? A true matcha made in heaven! 

Ok, so it's a lame food pun (which I love, btw), but the truth is, these three flavors equate to pure bliss!

Deliciousness aside, these little cups are a true powerhouse when it comes to health benefits. Matcha is full of health supporting antioxidants and anti-inflammatory properties. Cacao is also antioxidant rich, and is a great source of iron, magnesium and calcium. Cocoa butter provides yet another dose of antioxidants, as well as polyphenols. The coconut butter gives a healthy dose of lauric acid, good fats and beneficial fiber. I have made these completely sugar free, using stevia, but you could substitute maple syrup, which would keep it low on the gylcemic index, if your prefer.

Chocolate Coconut Matcha Cups
(makes about 12)

For the chocolate layer:

• 1 cup of cocoa butter, finely chopped or grated
• 1/2 cup cacao powder (you can substitute cocoa powder, but it is processed and does not provide the nutrients)
• Liquid stevia to taste ( I would say 20-30 drops. I use 360/Whole Foods brand. Vanilla liquid stevia is also yummy here.)
• 1 tablespoon coconut oil (optional)
• a small pinch of salt (Good to balance the flavors. I use Himalayan pink salt)

For the coconut matcha layer:

• 1/2 cup coconut butter (Nutiva's Coconut Manna is my favorite.)
• 3/4 - 1 tablespoon matcha ( I LOVE matcha and use 1 T. so the flavor really comes through)
• Liquid stevia to taste (8-12 drops)

 

1. Line your mini muffin pan with parchment liners and set aside
2. In a double boiler, add your cocoa butter (I do not have a double boiler but use a glass bowl over a pot with boiling water. Just be sure the bowl does not touch the water.). Stir frequently to help it melt evenly. Once melted, add your stevia. 
3. Remove from heat and add in your cacao powder and pinch of salt. Stir mixture until cacao is smooth and no lumps remain. Taste mixture and adjust flavors accordingly.
4. Fill muffin liners about 2/3 full with chocolate. Once filled, place in refrigerator to firm up as you prepare matcha layer.
5. As chocolate sets, melt coconut butter over low heat, in a small sauce pan. Once melted, remove from heat and stir in the matcha and stevia. Taste mixture and adjust flavors as needed.
6. Spoon coconut matcha mixture over the the chocolate. Refrigerate to set. Once firm, you can remove from muffin pan and enjoy. These are best if stored in an airtight container in the refrigerator.

*Note: You can skip the chocolate making step and use chocolate chips or your favorite chocolate bar. Melt the chocolate in a double boiler just as this recipe says. Because I am not currently eating sugar in any form, I find it best to make my own chocolate with the stevia. Though you can buy stevia sweetened chocolate chips, they contain soy, which I am also not eating. If I were eating sugar, I would likely use Primal Chocolate bars that are sweetened with coconut sugar. As with any recipe, this is a guideline for you that works for me. Use your preferences and adjust as you wish.

**Though these are a treat with lots of healthy benefits, they are still a treat and best consumed in moderation. 
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