INGREDIENTS

• • ⅔ cup cacao butter
• • ¾ cup cacao powder
• • ⅓ cup maple syrup
• • ½ cup cashew butter, or any you’d like
• • 2 tsps Aiya Culinary Grade Matcha
• • Sea salt

DIRECTIONS

• 1. Fill a small saucepan with ⅓ cup of water and place a bowl on top, covering the saucepan.
• 2. Turn on the heat and once the bowl is hot and the water below is boiling melt the cacao butter inside the bowl.
• 3. Once it has melted, remove from heat, and stir in the maple syrup and cacao powder for a few minutes until the chocolate thickens.
• 4. Using a medium-size cupcake holder (I use a silicon one as it’s easy to pop out when ready) fill the bottom layer with a generous Tbsp of the chocolate mixture. You want to make sure that it coats the bottom layer (about ⅓” high).
• 5. Once you’ve filled all the cupcake holders, pop them into the freezer for 15 minutes to set. As it sets, mix the Matcha powder with the cashew butter.
• 6. Take the frozen chocolate out of the freezer and dollop 1 Tbsp size of the Matcha/cashew butter dough on top of the frozen chocolate layer.
• 7. Press down so that the cashew butter is even. Once this is done, pour the remaining melted chocolate over each dollop, so that it covers everything.
• 8. Sprinkle with sea salt and let this sit in the freezer for 15 minutes.
• 9. You can store it in the freezer or refrigerator. Enjoy!