1 cup vegan white chocolate chips (we used these)
1 teaspoon coconut oil
2 tablespoons creamy peanut butter
a pinch of salt
* you will need 12 mini cupcake liners for this recipe and a muffin tin
Add the white chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between until the chocolate has completely melted.
Stir in 1/3 cup of the Matcha Green Tea Latte powder and a pinch of salt with the melted chocolate.
Place cupcake liners in a muffin tin. You can use a mini, or a full size muffin tin. This just helps to keep the liners in place. Fill each liner about 1/3 full with the white chocolate matcha mix. Place the muffin tin in the freezer for a few minutes to harden the chocolate.
While the chocolate is in the freezer, put the 2 tablespoons of peanut butter in a microwave safe bowl. Microwave for 30 seconds. Stir well. This just helps to soften the peanut butter and makes it easier to manage.
Remove the white chocolate matcha cups from the freezer and scoop a little peanut butter into the center of each cup. Try not to get the peanut butter too close to the edges.
Evenly divided the rest of the white chocolate matcha mix between each muffin cup, covering the peanut butter. Once all liners are filled, gently tap the tin on the counter top to even out the chocolate. Place the muffin tin back in the freezer for 5 minutes to allow the chocolate to harden.
Makes 12 mini peanut butter cups.