Toasted Coconut Matcha Chocolate Cups (Edit recipe)

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Let me start out by stating that I am SO impressed with this recipe! The toasted coconut with the nutty, creamy nut butters surrounded by chocolate is just to die for. The matcha makes it so pretty and adds amazing benefits, and it just pairs so well with coconut. Highly recommend making this, sort of reminds me of the Dubai chocolate, but with coconut shreds instead of kafti dough for an easier to find, and gluten-free recipe <3

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Original recipe

PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

6

Serves: 6

Ingredients

3 Tbsp Pistachio Butter, sub cashew
1 Tbsp Tahini
2 Tbsp Raw Honey
0.5 cup Coconut Flakes, Unsweetened
0.5 cup Dark Chocolate Gems - Hu
1 tsp Tahini

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toast coconut shreds by either spreading on a pan over medium heat and letting toast until brown or baking at 350 degrees Fahrenheit for 5 minutes, stirring, and baking another 5
Mix together nut butters, honey, matcha, and salt
Fold in the toasted coconut
Add combination to a lined muffin tin or chocolate molds
Melt chocolate with tahini (better texture/crunch) and pour over each filling muffin/mold
Refrigerate or freeze until set and enjoy!

Notes

Chocolate: I opt for a chocolate sweetened with unrefined sugar; I used Oobli silky dark, used code ‘OLIVIA20” for a discount <3

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	15 g
Carbohydrates:	18 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	22 mg
Fiber:	3 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.