Matcha Cashew Chocolate Cups

Get a flavor explosion of salty and sweet in these Matcha Cashew Chocolate Cups! A creamy Matcha cashew butter mixture is nestled in between two thick slabs of decadent dark chocolate making for the perfect snack.

Makes 6-7 large cups.

An original recipe prepared for us by Marie Reginato.


    •  cup cacao butter
    • ¾ cup cacao powder
    •  cup maple syrup
    • ½ cup cashew butter, or any you'd like
    • 2 tsp Aiya Culinary Grade Matcha
    • sea salt


    1. Fill a small saucepan with  cup of water and place a bowl on top, covering the saucepan.
    2. Turn on the heat and once the bowl is hot and the water below is boiling melt the cacao butter inside the bowl.
    3. Once it has melted, remove from heat, and stir in the maple syrup and cacao powder for a few minutes until the chocolate thickens.
    4. Using a medium-size cupcake holder, fill the bottom layer with a generous Tbsp of the chocolate mixture. Make sure that it coats the bottom layer (about " high).
    5. Once you’ve filled all the cupcake holders, pop them into the freezer for 15 minutes to set. As it sets, mix the Matcha with the cashew butter.
    6. Take the frozen chocolate out of the freezer and dollop 1 Tbsp size of the Matcha/cashew butter dough on top of the frozen chocolate layer.
    7. Press down so that the cashew butter is even. Once this is done, pour the remaining melted chocolate over each dollop, so that it covers everything.
    8. Sprinkle with sea salt and let this sit in the freezer for 15 minutes. Store it in the freezer or refrigerator. Enjoy!

    Click below to purchase the Culinary Grade Matcha used in this recipe: