OMG. These are too good to be healthy! I wanted to do something fun with matcha powder so I created my healthy version of “Reeses” cups. This is the perfect combination of sweet, bitter and salty.

I am SO proud of myself for stepping outside of the box and creating something I wouldn’t normally create in my kitchen. I really am not one to do anything that involves pastry or baking because I’m so impatient and not “delicate” enough. You really have to have a step-by-step, patient, tedious mindset to be an excellent pastry artist. I’m a little more laissez faire…

There is one little thing that did make this recipe so easy for me… there was really no “baking” involved. I didn’t even have to use my oven. In this case, the freezer was my best friend.

What I love about these dessert cups is that they are the little something you need after dinnertime when your sweet tooth won’t leave you alone. Since I used dark chocolate instead of milk chocolate and a mix of matcha powder & honey instead of peanut butter and sugar, they are healthy and satisfying.Β 

Β For this recipe you will need:

12oz dark chocolate
1 cup coconut butter, melted
1 Tbsp matcha powder
1 Tbsp honey
Pinch kosher salt
Sprinkle of sea salt & matcha powder, garnish

Equipment:

Double Boiler
Rubber Spatula
Cupcake pan
Brown Cupcake Liners

Begin by bringing water to a simmer in a medium pot. Place a metal bowl over the pot and pour the chocolate into the bowl.
Using a rubber spatula, stir the chocolate until it is completely melted. Turn off the heat.

Line a cupcake pan with brown cupcake liners. Pour 1 Tbsp melted chocolate into the bottom of each cupcake liner. Place in the freezer for 10-15 minutes to cool completely.

In the meantime, melt the coconut butter in the microwave for 30 seconds. Combine with the matcha powder, honey and pinch of salt.

Remove the cupcake pan from the oven and add 1 spoonful of the matcha/coconut butter mixture. Using the back of a spoon, gently press the matcha mix onto the chocolate.

Next, add another Tbsp of melted chocolate to the top of the matcha mixture. Sprinkle with a pinch of sea salt & matcha powder for garnish.
Place back in the freezer until cooled, 15 minutes.

Remove from freezer. Peel off cupcake liner. Devour.

Enjoy!

 

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