When I made these matcha peanut butter cups, I was unsure if matcha and peanut butter were supposed to be soulmates. Luckily for all of us, they are a match made in heaven! Easy to make, magically delicious, and sweetly satisfying.
This recipe works great with culinary-grade matcha. Please do not splurge on the ceremonial grade matcha when baking, or even in your lattes. Save the ceremonial grade matcha for traditional matcha, and use culinary grade matcha for all your baking needs.
For the best result, make sure your peanut butter is very cold & make sure your hands are wet. If you do these two things, you will sail through the rest of the recipe without a mess. Also, do not melt your chocolate in advance. If you do, you will end up with hardened chunks that make it difficult to use.
Ingredients & Subsitutions
White chocolate – If you need dairy-free white chocolate, make sure you are checking the ingredients. Dairy-free white chocolate does exist, and this one is my favorite. This recipe works just as well with dairy-free white chocolate.
Matcha powder – This recipe works great with culinary-grade matcha. Please do not splurge on the ceremonial grade matcha when baking, or even in your lattes. Save the ceremonial grade matcha for traditional matcha, and use culinary grade matcha for all your baking needs.
Nut butter – I’m using peanut butter as it’s classic, but you can use any of your favorite nut butter. However, I have found that nut butter-containing seeds like chia and flax do not add a pleasant texture to these nut butter cups. Also, I used chunky peanut butter, but smooth works great, too.
Here’s my recipe for dark chocolate nut butter cups. Also delicious, and fun to make.
More Amazing Matcha Recipes
Matcha Peanut Butter Cups
Print Recipe SaveIngredients
Nut Butter Filling
- ½ cup unsalted peanut butter or almond butter
- 1 tbsp pure maple syrup
Matcha Shell
- 2 cups white chocolate chips
- 1 tbsp coconut oil
- 4 tsp culinary grade matcha powder
Instructions
- Line a muffin tin with paper cupcake liners.
- Mix the nut butter filling ingredients well in a bowl. Freeze for 20 minutes.
- Keeping your hands wet (so it doesn’t stick as much) roll the nut butter filling into 12 ~2 tsp balls. Freeze for 5 minutes.
- Flatten the nut butter balls into discs. Freeze until step 5.
- In a double boiler melt the chocolate chips and oil.
- Remove from heat, sift in the matcha powder, and mix well.
- Add ~2 tsp of melted matcha chocolate to each muffin tin cup. Tap the muffin tin so the chocolate settles. (To add the ~2 tsp, use the tbsp measuring spoon. If you fill the tbsp and pour, there is chocolate still stuck to the spoon…just the right amount.)
- Gently add one nut butter disc to each cup.
- Top with ~2 tsp of melted chocolate.
- Freeze for 20 minutes.
- Store at room temperature or in the refrigerator for 1-2 weeks…if they last that long.
Can you freeze these Matcha Peanut butter cups?
Yes, they freeze very well in an airtight container or bag.
Could I use dark chocolate instead of white chocolate for this?
Absolutely! They won’t be green, but they will still taste great.
There is clearly a bunch to know about this. I believe you made
some nice points in features also.
Thank you, Mathias!