• 3 tbsp raw honey
  • 1 tbsp plus 1 tsp coconut oil
  • ¼ cup creamy almond butter
  • 2 ¼ cups unsweetened shredded coconut
  • 1 tsp matcha powder
  • ½ tsp vanilla extract
  • 3 tbsp almonds, crushed for garnish
  1. Start by preparing the almond filling: Put the honey in a small bowl with 1 tsp coconut oil and microwave for about 20 seconds, until the coconut is melted and begins to bubble. In another bowl, pour the honey mixture over the almond butter, and combine well. Place in the freezer for 10-15 minutes or in the refrigerator for up to 30 minutes until it firms up.
  2. While the filling is chilling, put 12 paper liners in a mini muffin tray. Next, start the shell.
  3. To make the shell, blend the shredded coconut using a food processor on high for 8-10 minutes, or until the coconut has a thin, creamy texture. Then add 1 tbsp of melted coconut oil, matcha powder, and vanilla extract. Blend well so that it’s pourable.
  4. To assemble the matcha cups, start by spooning about 1 tsp of the coconut filling into the muffin holes, then scoop 1 tsp of the firm almond butter filling into the center. Add a second layer of the coconut butter to cover the almond butter filling, then smooth out the top before you garnish.
  5. Finally, sprinkle with crushed almonds, then put it in the freezer for up to 10 minutes or the refrigerator for at least 30 minutes to get firm. Enjoy this delicious treat!