Did someone say matcha!? Matcha powder is becoming increasingly popular because of its natural energy-boosting and antioxidant properties. Want an alternative to coffee? You might have just found the answer.
These matcha coconut butter cups are filled with creamy almond butter. Not only are they delicious with a delicate floral taste, but they can also improve focus, boost your metabolism, and improve immunity. For some people, it can also increase energy levels more consistently than coffee.
Matcha is considered to be Paleo depending on where and how it’s grown. Matcha can have relatively high concentrations of lead, depending on where the leaves are grown. Be sure the matcha you buy or consume is sourced properly and high quality. When reading labels, keep in mind that Chinese-grown matcha generally has a higher lead content than Japanese-grown matcha.
To begin making the matcha coconut cups, start by whisking the honey, melted coconut, and almond butter until it's blended well, then put it in the freezer until it's firm enough to scoop out. For the shell, blend the shredded coconut into a creamy texture, then add the matcha powder and vanilla extract. Blend again until it’s a bright green color.
Once that’s done, scoop out the creamy coconut mix into the muffin pan. Next, add the almond butter filling, flattening it into a disc in the center. Add another layer of creamy coconut on top, sprinkle them with crushed almonds, and chill in the freezer. Enjoy every bite of these matcha coconut cups!
Tips:
- You can substitute cashew butter for almond butter if you prefer.
- These matcha cups are best stored in the refrigerator, but they will also last for up to a day at room temperature.
