Ingredients
Scale
- 1 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons matcha powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup shredded coconut
Instructions
- In a bowl, mix almond butter, coconut oil, maple syrup, cocoa powder, matcha powder, vanilla extract, and sea salt until smooth.
- Line a muffin tin with cupcake liners.
- Spoon the mixture into the liners, filling them halfway.
- Top with shredded coconut.
- Freeze for at least 30 minutes until solid.
- Remove from the muffin tin and enjoy.
Notes
- Store in the refrigerator for up to 2 weeks.
- These cups can be customized with additional toppings such as nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: Vegan
- Diet: Gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg