5 tablespoons almond flour

½ cup soft coconut butter

¾ cup cocoa powder

¼ cup cocoa butter

1 teaspoon matcha powder (and some more for the topping)

3 tablespoons maple syrup

1 teaspoon coconut oil

Cocoa nibs


In a bowl, mix coconut butter with almond flour, maple syrup and matcha powder. Cover and keep in the fridge for 10 minutes. Put cocoa butter and cocoa powder in a bowl and mix with coconut oil. Spoon 2 teaspoons of this melted mix in a muffin liner. Repeat this with 7 other muffin liners. Take 1 tablespoon matcha mix and shape a ball. Place in a muffin liner, press to flatten it and repeat this with the rest of the muffin liners. Top each with 1 tablespoon cocoa mass and spread evenly. Sprinkle some matcha powder all over muffins. Add cocoa nibs on top of each, place them in the freezer and keep there until they are solid. Take them out of the freezer, leave at room temperature for a few minutes and serve.


(Per serving)

Fat: 2.7 g

Carbs: 20.5 g

Protein: 4 g

Total Calories:  116.6 Calories


Back to blog

Leave a comment