5 ingredient green tea coconut butter cups
Prep time
Total time
Serves: 20 cups
  • 4 cups of dried shredded coconut or 1 cup of coconut butter
  • 1 tablespoon coconut oil
  • 2 tablespoons honey or maple syrup if vegan
  • ½ cup cashew butter
  • 1 tablespoon Matcha Tea Powder
  • ¼ teaspoon salt
  • 2 tablespoons shredded coconut, black sesame seeds or roasted brown rice for garnish
  1. Prepare a mini muffin tin with liners.
  2. To make the coconut butter put the dried coconut in a food processor and mix on high, scraping the sides occasionally until the mixture liquifies. Be patient, the process can take 10-15 minutes depending on the power of your food processor. You can also put the coconut in a high speed blender but you may need to scrape the mixture more frequently until it starts to break down.
  3. While the coconut is blending melt the coconut oil and honey in a small skillet until it is completely melted.
  4. Add the coconut oil, honey, cashew butter and salt to the finished coconut butter and continue to process until the mixture goes liquid again, it might take a few minutes. Add the green tea and process until well blended.
  5. Using a tablespoon scoop one tablespoon of the coconut butter mixture into the prepared tin. Place in the fridge for 10 minutes to let them set up slightly. Remove the pan from the refrigerator and top with the coconut, sesame seeds or brown rice and return to the fridge to firm up for 20 - 30 minutes longer.
Recipe by Scaling Back at https://www.scalingbackblog.com/5-ingredient-green-tea-coconut-butter-cups/