Matcha Butter Cups

If Reese’s peanut butter cups are your guilty pleasure, try this healthy version made with unprocessed simple ingredients and no added sugar.


  • 200g dark chocolate chips
  • 120g Cashew butter (room temperature)
  • 1 tbsp matcha


  1. prepare a mini cupcake tin with liners
  2. Sieve the matcha over room temperature cashew butter and mix well
  3. Melt the chocolate on low temperature
  4. Spread 1 tsp of melted chocolate in the bottom of each cupcake liner
  5. Add 1 tsp of cashew matcha butter
  6. Cover each dollop of matcha nut butter with 1 tsp of melted chocolate and smooth out the top
  7. Refrigerate for one hour until the chocolate has hardened
  8. Remove the butter cups from the liners and dust some matcha on top
Very easy to make, I personally use small silicone mini cupcake moulds. You can also switch from cashew butter to white almond butter. The cups can be kept for up to two weeks.