The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
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.
