INGREDIENTS:
- ¼ cup coconut butter, softened
- 2 ½ Tbsp almond flour
- 1 Tbsp Lakanto Classic Sugar
- 2 tsp My Matcha Life Matcha Basrista’s Matcha
- 1 cup dark chocolate
- 1 tsp coconut oil
PREPARATION:
In a bowl, mix coconut butter, almond flour, sugar and 1 tsp of matcha powder. Chill for 10 minutes in the fridge.
Melt chocolate, add coconut oil. Line mini muffin tin with liners. Spoon 1 Tbsp of melted chocolate into liners and smooth with spoon up sides, nearly to top. Chill 2-5 minutes. Next, dollop ½ Tbsp matcha mixture into your hand to form a ball and place atop chocolate mixture – flatted down with hands gently. Top each cup with melted chocolate. Garnish as desired with sea salt or sprinkle the remaining 1 tsp matcha powder or goji berries.
Makes 8 mini buttercups.
