White Chocolate Almond Butter Cups

White Chocolate (& Matcha) Almond Butter Cups / @loveandlemons

We have a new favorite food and it’s not what you think. Well, ok, it is what you think, given that the title and photo in this post have given it away. Lately, I haven’t been able to make it through the Whole Foods checkout line without sneaking a package of those Justin’s white chocolate almond butter cups – have you had them? (This is not a sponsored post, btw). 

So I thought – how hard would it be to make them at home? First we tried to make a vegan version w/ cacao butter – total fail. (points for trying though?). We ended up going the (much easier) route using organic white chocolate.

I got the idea to stir matcha – my green foodie food coloring of choice – into half of the melted white chocolate. I can’t put into words how amazing the combo of matcha + almond butter is. Just know that these had to be taken away from me.

5.0 from 2 reviews
White Chocolate Almond Butter Cups
 
Author:
Cuisine: dessert
Ingredients
  • 10 oz. bag white chocolate chips (I used these)
  • 1 teaspoon coconut oil
  • about ½ cup almond butter
  • 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)
Instructions
  1. 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).
  2. 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.
  3. Scoop about ½ teaspoon almond butter into each cup and cover each with remaining chocolate. Freeze until set. (about 20 more minutes).

 

17 comments

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Rate this recipe (after making it):  

  1. Wow these sound fantastic! I haven’t even had the Justin’s buttercups and I still want to try these immediately! Matcha is my jam.

    • These look beautiful. Can’t wait to try them!

  2. These look unreal! I love matcha but have only ventured as far as putting it in my smoothies. I may have to whip up a batch of almond butter this weekend and try these out!

  3. You are a matcha genius – these look super good. I’ve been working on a vegan white chocolate and I definitely can commiserate on the cacao butter version not working – vegan white chocolate is a toughy! Can’t wait to try the matcha and white chocolate combination!

    • jeanine
      12.17.2014

      Ha, thanks – we got the cacao to a good texture, they just tasted really funky – oh well, maybe next year 🙂

  4. I never in a million years would have thought that combining almond and matcha would work, but hearing your raves makes me eager to try it!

    • jeanine
      12.17.2014

      Let me know what you think :). When we were in Japan, we ate matcha in every form (doughnuts, macarons, you name it). So I thought why not?

  5. Lauren from lavenderandvine.com
    12.16.2014

    These look amazing! They would be such a good treat to put out for the holidays. I just have to figure out something to add to make some of them red…

  6. Ashley from sedbona.com
    12.17.2014

    These look delicious! Adding these to my “to cook” list asap!

  7. johnberk
    12.17.2014

    Incredible. The color is perfect. I would love to learn to do it the same way as you do!!! Cupcakes are my biggest addiction. And their vegan version is a dream.

    • jeanine
      12.18.2014

      ha, thanks Carol 🙂

  8. If you need someone to take these off your hands, I’ll swoop in and rescue you! And then I’ll gain 10lbs because I’ll eat all of them at all once – they look too irresistible to put down.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.