Featured Recipe by Amanda//ablonderfullife
Photos by Amanda//ablonderfullife
We absolutely love this recipe! Full of antioxidants and healthy fats. It is also gluten free, dairy free, and vegan.
- 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.