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


  • 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

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