Matcha chocolate turmeric cups
Prep Time
10 mins
Chilling time
30 mins
 

(Paleo, gluten-free, dairy-free,, vegan, no refined sugar)

Servings: 6
Ingredients
For the chocolate layer
  • 3/4 cup raw cacao butter
  • 3 tbs cocoa powder or cacao powder
  • 2 tbs honey or maple syrup
For the turmeric layer
  • 4 tbs coconut butter
  • 1 tbs coconut oil or MCT oil
  • 1/4 tsp ground turmeric or 1 Pranayums spice shot
  • 3 tbs honey or maple syrup
  • 2 tbs unsweetened almond milk
  • 1 tbs shredded coconut
For the matcha layer
  • 1/4 cup coconut butter
  • 3 tbs honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbs matcha powder
Instructions
For the chocolate layer
  1. Prepare a muffin tin with muffin liners - either silicone or paper.  If using paper liners, spray with a non-stick spray.

  2. Melt the cacao butter, either on the stove top or in the microwave, until liquid.

  3. Add the cocoa powder and the 2 tbs honey and stir until smooth.

  4. Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each.  Chill in the freezer while making the next step.

For the turmeric layer
  1. Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.

  2. Mix in the turmeric/Pranayums and honey until smooth.  Add in the coconut and combine well.

  3. Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed.  Chill in the freezer while making the next step.

For the matcha layer
  1. Warm the coconut butter to enable stirring.

  2. Add in the honey, vanilla and matcha and stir to combine well.

  3. Remove the chocolate/turmeric cups from the freezer and top each with approximately 2 tbs of the matcha layer.  Chill in the freezer for at least 30 minutes to set.