Matcha & White Choco Cups

INGREDIENTS

FOR THE CUPS (yields 16 mini cups)

• 1 + 1/4 cup raw cacao butter, melted
• 1/4 cup + 2 Tbsp raw cashew butter
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1 tsp MU matcha powder
• Pinch of salt

FOR THE RASPBERRY JAM

• 1/2 cup organic fresh raspberries
• 1 + 1/2 Tbsp chia seeds
• 1/4 tsp vanilla extract
• 1/2 tsp lemon juice
• 1 Tbsp maple syrup
• Pinch of salt

INSTRUCTIONS

1. Process the jam ingredients together and allow to set in the fridge about one hour.
2. Blend the cacao butter, cashew butter, vanilla, maple, and MU matcha powder until you get a smooth mixture. Make sure all ingredients are at room temperature and don’t over blend them.
3. Pour half of the mixture into the muffin cups and place them in the fridge for 10minutes.
4. Add 1 tsp of raspberry jam in the center and fill the cups up with the rest of the chocolate.
5. Let rest in the fridge for another hour until harden.
6. Enjoy!

To see more details about this recipe, please visit: http://datesandavocados.com/recipes/matcha-white-chocolate-cups-with-raspberry-jam/