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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

Ingredients

  • 2 cups vegan dark chocolate chips
  • 2 tablespoons solid coconut oil
  • ¾ cup coconut butter
  • 1 teaspoon vanilla
  • ½ teaspoon peppermint extract
  • 2 tablespoons agave
  • 1 heaping teaspoon matcha powder
  • Flaky sea salt optional

Instructions

  1. Line 12 muffin cavities with paper cupcake liners.

  2. Add half of the dark chocolate plus 1 tablespoon of coconut oil to a microwave safe bowl. In the microwave, on 50% power, melt the dark chocolate chips and the coconut oil, stirring every 45 seconds, until fully melted and smooth.
  3. Pour about a 1/2 tablespoon of the melted dark chocolate into each muffin cavity. Set in the freezer for 5 minutes to set.
  4. Meanwhile, microwave the coconut butter until smooth and pourable, about 30 seconds to 1 minute. Let cool slightly. Gently stir in vanilla, peppermint extract, and agave. Slowly whisk in the matcha powder.
  5. Divide the matcha mixture evenly between the muffin cavities. Set in freezer for at least 5 minutes until set.
  6. Add the remaining dark chocolate chip and coconut oil to a microwave safe bowl. In the microwave, on 50% power, melt the dark chocolate chips and the coconut oil, stirring every 45 seconds, until fully melted and smooth.

  7. Divide the second dark chocolate mixture between the muffin cavities so it fully covers the matcha mixture. Top with flaky sea salt, if using. Set back in the freezer until fully set, at least an hour.

  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.