If you love the earthy, slightly sweet flavor of matcha and the tropical richness of coconut, these Matcha Coconut Almond Butter Cups are going to be your new favorite bite-sized treat. They’re no-bake, naturally gluten-free, and made with a matcha coconut “shell” (blended shredded coconut + matcha) wrapped around a creamy honey-sweetened almond butter filling.
They taste like a candy cup—but feel more like a snack you can keep in the fridge for “something sweet” moments.
Ingredients (Makes about 16 mini cups)
Almond Butter Filling
- 3 tbsp honey (or maple syrup for vegan)
- ¾ tsp coconut oil
- ¼ cup + 2 tbsp creamy roasted almond butter (very smooth)
- ¼ tsp kosher salt
Matcha Coconut Butter Shell
- 2¼ cups (215 g) unsweetened shredded coconut
- 1 tbsp coconut oil, melted
- 1½ tsp granulated sugar (or coconut sugar; optional)
- ¾ tsp high-quality matcha powder
- ¾ tsp vanilla extract
- ¼ tsp kosher salt
- Optional: 3 tbsp chopped toasted almonds (for topping)
What you’ll need
- Mini muffin pan
- 16 mini paper liners
- High-powered blender or food processor (for turning shredded coconut into coconut butter)
Step-by-step Instructions
1) Prep the pan
Line a mini muffin tray with 16 paper liners.
2) Make the almond butter filling (and chill it)
- In a small bowl, combine honey (or maple syrup) and coconut oil.
- Microwave 20–30 seconds, just until it starts to bubble.
- Pour this warm mixture into a bowl with the almond butter + salt and stir until very smooth and creamy.
- Place the filling in the freezer for 10–15 minutes, until firm enough to scoop (this helps it stay centered).
3) Make coconut butter (the base of the green shell)
- Add the unsweetened shredded coconut to a blender/food processor.
- Blend several minutes until it turns into a thin, creamy coconut butter (timing varies by machine—powerful blenders are faster).
4) Turn it into matcha coconut butter
Add to the coconut butter:
- melted coconut oil
- sugar
- matcha
- vanilla
- salt
Blend until the mixture is smooth and pourable.
5) Assemble the cups
For each liner:
- Spoon 1 tsp matcha coconut butter into the bottom.
- Scoop 1 tsp chilled almond filling and flatten into a small disc; place in the center.
- Cover with 1 tsp more matcha coconut butter (add a little extra if needed to fully cover and smooth the top).
Optional: sprinkle chopped toasted almonds on top.
6) Freeze to set
Freeze 10–15 minutes until just firm.
Pro tips for perfect cups
- Use very smooth almond butter. If yours is thick or gritty, blend it briefly to make it creamier—this helps keep the filling gooey.
- Warm the honey/maple with a touch of oil first. This keeps the filling creamy instead of turning stiff.
- Choose good matcha. Because the shell is matcha-forward, low-quality matcha can taste bitter.
- Don’t use liquid sweetener in the shell. It can make the coconut butter seize and become doughy instead of pourable.
Storage
- Best stored in the fridge (the color stays nicer).
- Keep up to 1 week refrigerated.
- Freeze up to 2 months in an airtight container; thaw at room temp before eating.