Matcha Peanut Butter Cups
Ingredients:
1 cup white chocolate chips
2 tablespoons coconut oil
1-2 teaspoons matcha powder
½ cup Teddie Peanut Butter
2 tablespoons maple syrup
Sea salt
Place cupcake liners into a mini muffin tray.
In a small microwave safe bowl, combine white chocolate chips and coconut oil. Heat in the microwave in intervals of 15-20, stirring in between until melted. Stir in matcha powder.
Pour 1/2 teaspoon-size dollops of white chocolate into the bottom of each cupcake liner. Put in the freezer for 5 minutes.
While white chocolate freezes, combine peanut butter and maple syrup in a small bowl. Remove the cupcake tray from the freezer and add ½ teaspoon-size dollops of peanut butter on top of the hardened chocolate.
Top each cup with an additional teaspoon of white chocolate. Freeze for 5 more minutes, then sprinkle with sea salt.
I keep mine in the freezer to avoid melting!
