MATCHA PEANUT BUTTER CUPS

TAZZINE DI BURRO D'ARACHIDI AL MATCHA

TAZZINE DI BURRO D'ARACHIDI AL MATCHA

Ingredients :

  • 1 cup cocoa butter
  • 1/4 cup agave nectar
  • 2 tsp matcha powder
  • 1/4 cup cashew or macadamia nut butter
  • 1/2 cup peanut butter
  • 8 cupcake liners

Recipe :

  1. Melt the cocoa butter in a double boiler, transfer to a medium bowl and whisk in the matcha powder.
  2. Stir in the nut butter and agave nectar.
  3. Divide the cocoa butter mixture in half. Pour 2 tablespoons into the bottom of each cupcake liner.
  4. Arrange the cupcake liners on a tray and place in the freezer for 10 minutes.
  5. Spoon a tablespoon of peanut butter into each cup and top with another tablespoon of the cocoa butter mixture to create a top layer.
  6. Return to the freezer for about 15 minutes to set. Enjoy!

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