Dark Chocolate Matcha Butter Cups
These delicious treats are vegan and anti-oxidant rich, making them the perfect snack. You can also make them lower sugar by replacing the maple syrup with a sugar free alternative. I use 85% dark chocolate but you could definitely swap it for white or milk chocolate for a sweeter, naughtier snack. I also padded the centre out with oats instead of just coconut oi as it's very high in saturated fat.
Makes 4 Cups
For the chocolate
250 g 85% chocolate
Dash of plant based milk
For the filling
3 tbsp oats
2 tsp coconut oil
2 tsp maple syrup
2 tsp matcha
Instructions
Line a muffin tin with cupcake cases
Melt half the chocolate (microwave or bain marie)
Spread evenly across the 4 cupcake cases (approx 1tbsp to form the first layer)
Refrigerate
Whilst the bottom layer is setting begin making the filling by melting the coconut oil (if in solid form) and mixing with the ample syrup and coconut oil
Once the bottom layer is set, divide the filling between the four cases
Leave to harden in the fridge
Melt remainder of chocolate and pour over the filling to form the top layer
Place in the fridge and leave to set
Before eating allow to sit in room temp for around 5 mins
I hope you enjoy this recipe, give it a like if you do! And tag me on instagram if you try it, would love to see how it turns out for you guys