A matcha made in heaven! Who would have thought peanut butter and matcha could pair so perfectly? Our Matcha Peanut Butter Cups blend creamy peanut butter with a vibrant punch of Collagen Matcha Latte, creating a snack that's fun and functional. This recipe will seriously up your snack game with beauty-benefiting ingredients, making it the ideal pick-me-up when you're in need of a little boost. You’ll be wondering why we didn’t think of this combo sooner!
Combine peanut butter, agave powder, coconut oil, salt and milk.
Roll into small balls and freeze on a tray for 20 mins.
Melt the white chocolate chips and mix in Matcha Latte until combined.
Line a muffin tin with cupcake liners (patty pans), add one tablespoon of matcha mixture to each liner, bringing the chocolate up the sides of the liner as well.
Place one of the peanut butter balls into each liner, then add more matcha chocolate on top, filling to the top.
Set the matcha peanut butter cups in the freezer for about 20 minutes, or until completely hardened. Keep in the freezer until serving and remove 5 mins before eating.
Combine peanut butter, agave powder, coconut oil, salt and milk.
Roll into small balls and freeze on a tray for 20 mins.
Melt the white chocolate chips and mix in Matcha Latte until combined.
Line a muffin tin with cupcake liners (patty pans), add one tablespoon of matcha mixture to each liner, bringing the chocolate up the sides of the liner as well.
Place one of the peanut butter balls into each liner, then add more matcha chocolate on top, filling to the top.
Set the matcha peanut butter cups in the freezer for about 20 minutes, or until completely hardened. Keep in the freezer until serving and remove 5 mins before eating.
Matcha Peanut Butter Cups
With Collagen Matcha Latte
Not too tricky
12
1 hour
A matcha made in heaven! Who would have thought peanut butter and matcha could pair so perfectly? Our Matcha Peanut Butter Cups blend creamy peanut butter with a vibrant punch of Collagen Matcha Latte, creating a snack that's fun and functional. This recipe will seriously up your snack game with beauty-benefiting ingredients, making it the ideal pick-me-up when you're in need of a little boost. You’ll be wondering why we didn’t think of this combo sooner!
Combine peanut butter, agave powder, coconut oil, salt and milk.
Roll into small balls and freeze on a tray for 20 mins.
Melt the white chocolate chips and mix in Matcha Latte until combined.
Line a muffin tin with cupcake liners (patty pans), add one tablespoon of matcha mixture to each liner, bringing the chocolate up the sides of the liner as well.
Place one of the peanut butter balls into each liner, then add more matcha chocolate on top, filling to the top.
Set the matcha peanut butter cups in the freezer for about 20 minutes, or until completely hardened. Keep in the freezer until serving and remove 5 mins before eating.
Combine peanut butter, agave powder, coconut oil, salt and milk.
Roll into small balls and freeze on a tray for 20 mins.
Melt the white chocolate chips and mix in Matcha Latte until combined.
Line a muffin tin with cupcake liners (patty pans), add one tablespoon of matcha mixture to each liner, bringing the chocolate up the sides of the liner as well.
Place one of the peanut butter balls into each liner, then add more matcha chocolate on top, filling to the top.
Set the matcha peanut butter cups in the freezer for about 20 minutes, or until completely hardened. Keep in the freezer until serving and remove 5 mins before eating.
