There are countless recipes out there for Matcha Nut Butter Cups, but I feel the sweet creaminess of cashew butter couples perfectly with matcha powder — it seems to soften the often sharp taste of raw matcha. Also by adding hints of freshly grated nutmeg and ground cardamon the nut butter cups house a variety of flavors for the tastebuds.

Cashew butter can be expensive, but I often find individual packets for less than a dollar at my neighborhood health food store. However if you prefer you could make your own cashew butter, here’s a fabulous recipe that I use when making Nest & Glow

As you begin to create these delightful little cups, I want to encourage you to follow your own inner knowing. The amount of matcha, nutmeg, and cardamon are left up to your unique taste buds. I have shared a loose guide, but please just play and have fun.

makes about 6 small cashew cups

What you need:

1 White Chocolate Bar | Look for white chocolate that contains cacao

½ to 1 teaspoon Matcha Powder /// The Best Matcha Powders in 2021

1 teaspoon organic Coconut Oil

Single packet of Raw Cashew Butter /// Store-Bought Cashew Butter Review | Minimalist Baker Reviews

A pinch of grated nutmeg /// Tool Time: grating fresh nutmeg

The seeds from 1 to 2 cardamom pod ground /// How to: remove + crush cardamom seeds

Himalayan Sea Salt

If you prefer vegan, you can make the white chocolate from scratch, I really like this recipe from Santa Barbara Chocolate

To Prepare:

Break white chocolate bar into pieces, place in double broiler and heat on lowest setting until melted. I don’t have a double broiler, so I use a large skillet, add about 2 inches of water, place a glass bowl into the water, place the white chocolate into the glass bowl, heat over lowest setting until melted.

Once melted, add 1 teaspoon coconut oil, matcha powder, a small amount of grated nutmeg and ground cardamon, stir until well mixed. I add about ½ teaspoon Matcha powder. Personally I gauge the amount to add upon on the color and how much I actually enjoy the taste of matcha. Begin to slowly pour melted mixture into small muffin cups, filling halfway.

Place in freezer for at least 10 minutes.

Remove muffin cups from freezer, knead the cashew butter packet, using scissors snip a corner from the cashew butter packet, so that it easily squirts out of package. Begin to squeeze enough to generously over the cold matcha chocolate cups.

Next, top with remaining melted matcha chocolate, grate a little more nutmeg if you like and sprinkle with Himalayan sea salt. Place into refrigerator for at least 20 minutes. Ready to enjoy.