April 20, 2016 1:48 pm


Peanut butter cups are one of my favourite treats. There’s chocolate, my Achilles heel, a creamy filling and a final kick of salt to round it off. I’ve made nut butter cups (there’s a recipe for that on my blog, with my favourite nut butter recommended!) and so wanted to branch out. Lime and dark chocolate is a combination that I am particularly fond of, and the addition of matcha green tea rounds it off beautifully. Pair it with one of Filmore and Union’s excellent matcha lattes for a mid-afternoon boost, and enjoy.

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For the chocolate -makes enough for approximately six cups

• 90g cacao butter (1/2 cup)
• 60g cacao powder (1/2 cup)
• 60g sweetener -I use honey
• 100g coconut oil (1/2 cup)
• 60g cacao powder (1/2 cup)
• 60g sweetener (3 tbsp)

For the filling

• 50g coconut oil
• 1 tsp matcha
• Zest of 1 lime
• 2 tbsp sweetener

First up, make the raw chocolate. Line a cupcake tin cake cases. Pop the cacao butter or coconut oil in a bowl over a saucepan of simmer water until melted. Whisk in the cacao and sweetener until smooth and glossy, and pour two tablespoons of the melted chocolate into each cake case. This should leave half the chocolate mix. Pop into the freezer to set for 40 minutes to an hour, leaving the rest of the chocolate on the side, stirring or warming through if needed.

Meanwhile, make the matcha filling by melting the coconut oil and combining with the other ingredients. Pop in the fridge just to let it firm up without going solid. Take the chocolate out of the freezer and add a tablespoon of the matcha mix to the chocolates. Pour the rest of the chocolate –again, about two tablespoons –over the matcha filling and return to the freezer for an hour to set. After twenty minutes, remove to sprinkle matcha powder and/or sea salt over the top before returning for the rest of the hour.

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