Salted Matcha Almond Butter Cups

Servings: 8

Total time: 48 Minutes, including freezing time

For filling:
¼ cup honey
1 ½ teaspoons coconut oil, melted
½ cup creamy almond butter
½ teaspoon Diamond Crystal® Baking Salt
For shell:
1 ½ cups white chocolate chips
¾ teaspoon coconut oil
1 ½ tablespoons ceremonial grade matcha powder
Diamond Crystal® Kosher Salt, for garnish

DIRECTIONS

Line a 24-cup mini muffin tray with paper liners and set aside.
For filling: Combine honey, coconut oil, almond butter and baking salt together in small bowl until smooth. Cover and freeze mixture until firm, about 10-15 minutes.
For shell: Set heatproof bowl over small saucepan with about 1-2 cups of simmering water. Add white chocolate chips and coconut oil and melt, stirring constantly, until smooth. Remove from heat and sift in matcha powder, stirring until mixture is completely smooth and no lumps remain.
Spoon 1 teaspoon of matcha shell mixture into each prepared muffin cup. Layer with 1 teaspoon of almond butter filling and top with an additional teaspoon of shell mixture, smoothing out as needed. Garnish with sprinkle of kosher salt. Transfer cups to freezer and freeze until firm, at least 10-15 minutes. Serve and enjoy