Overhead shot of Matcha Coconut Butter Cups

Matcha Coconut Butter Cups

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If you’re a matcha fan…you need to make these Matcha Coconut Butter Cups. This recipe from by CHLOE. Chef Contributor, Candice Hutchings, is delicious, comforting, and completely grounding.

Oh! You’ll also need muffin cups and a muffin pan (or a mini-muffin pan and mini-cups).

Once you have these babes, you’ll never say “so matcha to do, so little time” ever again.


½ cup coconut butter

1 tablespoon matcha powder

1 tablespoon pure maple syrup or coconut nectar

a pinch of sea salt

1½ cups vegan dark chocolate chips


Melt the coconut butter in a bowl and place on the side + line 12 mini muffin tins with paper muffin cups.


In a medium mixing bowl, whisk together the coconut butter, matcha, sweetener, and sea salt. Combine until it is thick and smooth.

In a double boiler melt one and a fourth cup of the chocolate chips.

Remove the chocolate from the heat, and stir in the remaining one fourth cup of chocolate. Doing this will temper the chocolate and allow it to cool and harden properly.

Pour one tablespoon of melted chocolate into the bottom of each muffin cup.

Place the muffin tin into the freezer for 5 minutes to harden.

Remove the muffin tin and add about one teaspoon of the matcha coconut butter to muffin cups. Flatten it down a bit with your fingers.

Once you’ve got all of the cups filled with matcha butter, cover it with another tbsp or so of the melted chocolate.



Sprinkle some matcha powder over the cups, and place the muffin tin in your fridge to cool and harden for an hour.