Chocolate Matcha-Butter Cups
makes 12 mini cups | difficulty level: easy
- 1 cup bittersweet or semi-sweet chocolate chips
- Splash Canola Oil (or another neutral oil)
- 2 tablespoons unsalted cashew butter
- 1/2 teaspoon matcha powder
- 1/4 teaspoon agave syrup (I like this brand)
- Small splash vanilla extract
- Line a mini muffin pan with 2 cupcake liners each.
- Combine chocolate and oil in a microwave safe bowl and microwave in increments of 30 seconds to melt the mixture.
- Spoon a small amount of chocolate into the liners so that just the bottom is covered with a thin layer and place the pan in the freezer. Set the remaining chocolate aside.
- Mix together the remaining ingredients in a small bowl until smooth. Next, remove the pan from the freezer and add a small scoop of the matcha mixture to the centers of each cup and cover with remaining chocolate. You may need to slam the pan onto the counter to get the chocolate and filling to settle.
- Place back into the freezer until firm.
