These little treats are so rich and festive and make perfect gifts for coworkers and friends!
Hello and Happy Friday, everyone! I hope that your week flew by just as fast as mine did. I don’t even remember what I did on Tuesday at this point. We are looking forward to a long weekend of doing some cleaning, Christmas shopping, taking a nice hike Saturday morning, and finishing the weekend going to a holiday dinner with coworkers. I wanted to stop by and share a treat with you that is a flavor combination you have to try.
I was recently contacted by Midori Spring to sample their Organic Eco Class Matcha Green Tea Powder. I was thrilled knowing that I have wanted to try a high-quality matcha for some time now. The only matcha I had ever had was in a latte.
I was very excited to create a matcha recipe of my own that was not your typical latte or green tea frosting. I immediately knew that I had to incorporate the matcha with rich chocolate and nutty peanut butter. I wanted to know if the earthy flavors of the matcha paired well with the nutty peanut butter and deep chocolate taste, and I was amazed at the result. The creamy inside of the peanut butter cups has such a strong matcha flavor. These peanut butter cups are delicious and take only a few minutes to make!
Whenever I am craving some dark chocolate and we don’t have any on hand, I quickly make a batch of coconut oil chocolate. This recipe uses the base of my coconut oil chocolate which is so simple to make.
Melt the coconut oil in the microwave for 15-25 seconds depending on how solid your coconut oil is. I keep mine in a very dark and cool cabinet, so it stays completely solid.
Mix the coconut oil with the cocoa powder and maple syrup with a whisk until the clumps of cocoa powder disappear and small air bubbles form. You should have to whisk for 1-2 minutes.
Once your chocolate mixture is smooth, line a muffin pan with paper liners. Spoon a teaspoon of the chocolate mixture into each liner to coat the bottom of each liner. You may need less depending on how melted and thin your chocolate is.
Pop the muffin tray into your fridge for 8-10 minutes for the chocolate to harden. While the chocolate is in the fridge, you can make the peanut butter matcha filling.
Combine the matcha powder, vanilla extract and peanut butter in a small bowl. I found that it is best to mix the ingredients with a rubber spatula because a lot of the mixture will get stuck to the side of the bowl. I was very impressed that the matcha powder did not form clumps in the peanut butter and it was very easy to create a super smooth mixture.
Take the hardened chocolates out of the fridge and spoon on a half teaspoon of the peanut butter matcha onto each chocolate. Smooth the peanut butter out to be sure that it is evenly distributed on each chocolate.
Cover each matcha chocolate with two teaspoons of the melted chocolate until you can no longer see the filling.
Put the muffin pan back in the fridge for an additional 10 minutes for the chocolate to harden. Once you take the chocolate out of the fridge, you will want to pop the chocolate out of the paper liner and top each of them with a small sprinkle of coarse sea salt. The sea salt is completely optional, but the added saltiness paired with the chocolate is incredible.
These little treats are definitely an exotic taste that may not be for everyone. I am a huge lover of matcha green tea, so I loved the deep flavor mixed with the chocolate. The coconut oil chocolate creates a pretty dark chocolate, so do not make this if you are not a lover of milk chocolate.
If you are a lover of matcha green tea, you must try this recipe! I promise you that it will satisfy your sweet tooth in the most healthy way. Enjoy!
1/2 cup coconut oil, melted
1/2 cup cocoa powder
3 tbsp. pure maple syrup
1/3 cup peanut butter
1 tsp. vanilla extract
1 heaping tbsp. Midori Spring matcha green tea powder
Questions for you:
What is your favorite way to enjoy matcha? Do you crave chocolate at the end of the day?
** Disclaimer: I did receive the Midori Spring product for free, but the opinions and comments regarding the product are completely my own. Thank you again Midori Spring for contributing to this post! **