Matcha Mint Chocolate Coconut Butter Cups

A seriously delicious, vegan, dairy-free, and gluten-free treat that tastes just like an Andes mint. These delectable little cups are made with matcha green tea, a hint of peppermint, organic coconut butter, and dairy-free dark chocolate. The beautiful, festive green from the matcha also makes them perfect for St. Patty’s Day!
Course Dessert, Snack
Total Time 20 minutes
Servings 12 cups
Author Dani


  • 9 ounce bag of dark chocolate chips I used dairy-free Enjoy Life
  • 2 tablespoons solid coconut oil
  • ¾ cup coconut butter
  • 1 heaping teaspoon matcha powder
  • 1 teaspoon vanilla
  • ½ teaspoon peppermint extract
  • 2 tablespoons agave
  • Flaky sea salt optional


  1. Line 12 muffin cavities with paper liners.
  2. In microwave, on 50% power, melt the dark chocolate chips and the coconut oil and stir until smooth.
  3. Pour about a 1/2 tablespoon of the melted dark chocolate into each muffin cavity, reserving at least half of the chocolate mix for the top. Set in freezer for 5 minutes to set.
  4. Meanwhile, microwave the coconut butter until smooth and pourable. Let cool sightly. Gently stir in vanilla and peppermint extract and agave. Whisk in the matcha powder.*
  5. Pour and divide the matcha mixture evenly between the muffin cavities. Set in freezer for at least 5 minutes until set.
  6. Finally, divide the remaining dark chocolate mixture between the muffin cavities. Set back in freezer until fully set.
  7. Once set, remove each cup from liner. Garnish with flaky sea salt if desired.
  8. Serve and enjoy!

Recipe Notes

*If the mixture clumps, do not worry, it will still turn out and taste great. Just divide the thicker mixture between each muffin cavity and press it down evenly on top of the first chocolate layer. Set in freezer for at least 5 minutes before adding final chocolate layer.