Matcha Nut Butter Cups by Foodmarshall

dairy-free cheese gluten free grain free keto plant-based Refined Sugar-Free soy-Free vegan

Images by Jordan Braun and Recipe by Anna Marshall from Foodmarshall

*Servings 6 muffin-sized cups or 12 mini cups

*Total Time 45 minutes

INGREDIENTS
For the Bottom and Top Matcha Layers:
  • ½ cup raw cacao butter (made into a butter with the NutraMilk, and then melted)
  • ½ cup raw coconut butter (made into a butter with the NutraMilk, and then melted)
  • 2 tsp Matcha Kari matcha powder
  • 1 tsp vanilla bean powder
  • 2 tbsp coconut nectar or maple syrup (optional)

For the Peanut Butter Layers:

  • ⅓ cup peanut butter (Made with the NutraMilk)
  • 1-2 tbsp coconut nectar or maple syrup (optional)
For the Coconut Butter:
  • 2 ½ cups coconut flesh or coconut shreds, unsweetened
For the Cacao Butter:
  • 2 cups Cacao butter
For the Peanut Butter:
  • 2 cups raw peanuts

INSTRUCTIONS

For the Coconut Butter:
  • Place coconut shreds in the NutraMilk container.

  • Press Butter cycle, set for 6-7 minutes.
  • Press Start.
  • If the coconut meat is thicker, a longer Butter time will be necessary.
  • Use a spatula to scoop the butter out of the container.

For the Cacao Butter:
  • Place cacao butter in the NutraMilk container.

  • Press Butter cycle, set for 2-3 minutes.
  • Press Start.
  • Open the container lid. If necessary, set for an
  • additional 1-2 minutes for a creamier butter.
For the Peanut Butter:
  • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid. If necessary, set for an additional 1-2 minutes for a creamier butter.
      For the Bottom Matcha Layer:
      • Line a muffin tin with non-stick liners or use non-stick silicone baking cups.
      • Begin by melting the cacao butter and coconut butter in a double boiler (or melt in Microwave for 15-30 seconds). Measure out ½ cup melted cacao butter and ½ cup melted coconut butter into a bowl.

      • Add 2 tsp of matcha powder, 1 tsp vanilla bean powder, and sweetener of choice to a bowl and mix until well combined.

      • Using a spoon or syringe, scoop out a 1-2 tbsp. of mixture and fill each muffin cup about ⅓ way up the sides. There should be about half of the mixture remaining for the top layer.

      • Place in the freezer to harden for about 10 minutes.
        For the Peanut Butter Layer:
        • Scoop a tablespoon of peanut butter over the bottom matcha layer. Place back in the freezer to set for at least 15 minutes.

        For the Top Matcha Layer:

        • Using the remaining matcha mixture, pour 1-2 tbsp into each muffin cup. Set back in the freezer for 10 minutes or until the cups are firm to the touch.

        • Enjoy straight from the refrigerator or freezer, or let set out to thaw for 10-15 minutes and enjoy a softened matcha buttercup.
        • Store in the refrigerator up to 2 weeks or in the freezer up to 1 month.



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