optional: ¼ - 1+ teaspoon matcha (stir in as much as you like, to taste - I added quite a bit but I really really love the taste of matcha)
Over a double boiler on the stove (or a saucepan filled with a few inches of gently boiling water with a glass bowl on top), melt the chocolate and coconut oil together. Remove from heat, scoop half of the white chocolate mixture into a second bowl and whisk in the matcha until smooth. (Add as much matcha as you like - I like mine pretty matcha-ey).
Prepare a mini muffin tin with paper liners. Add about 1 teaspoon of white chocolate into each cup, swirling it a little to coat the bottom completely. Chill in the freezer until set. (about 20 minutes). Tip: if your almond butter is on the oily side, pop it into the freezer to firm up and it'll be easier to scoop into the little cups.
Scoop about ½ teaspoon almond butter into each cup and cover each with remaining chocolate. Freeze until set. (about 20 more minutes).
Recipe by Love and Lemons at https://www.loveandlemons.com/white-chocolate-matcha-almond-butter-cups/