- 10 ounces dark chocolate, chopped
- 1/2 cup coconut butter
- 1 tablespoon matcha powder
- 1 tablespoon honey
- A pinch of kosher salt
- Flaky sea salt, for topping
How to make this recipe
Line mini cupcake tins with parchment cups. Melt the chocolate in a double boiler over medium heat, stirring. Spoon a small amount into the bottom of each cupcake cup to coat the bottom. Place in the freezer to set, about 5-10 minutes.
In a small bowl, combine the coconut butter, matcha powder, honey and kosher salt. Place 1 teaspoon of filling in each cupcake cup and top with the remaining melted chocolate. Sprinkle the tops with the sea salt and refrigerate until set.