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

1. Place cupcake liners into a mini muffin tray. 

2. 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. 

3. Pour 1/2 teaspoon-size dollops of white chocolate into the bottom of each cupcake liner. Put in the freezer for 5 minutes.

4. 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. 

5. 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!