Chocolate Matcha Coconut Cups

1. 1

   Line mini cupcake tins with parchment cups.

2. 2

   Melt the chocolate in a double boiler over medium heat, stirring.

3. 3

   Spoon a small amount into the bottom of each cupcake cup to coat the bottom.

4. 4

   Place in the freezer to set, about 5-10 minutes.

5. 5

   In a small bowl, combine the coconut butter, matcha powder, honey and kosher salt.

6. 6

   Place 1 teaspoon of filling in each cupcake cup and top with the remaining melted chocolate.

7. 7

   Sprinkle the tops with the sea salt and refrigerate until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.