Collagen Matcha Dark Chocolate Coconut Butter Cups
Total Time
30 minutes
Prep Time
25 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(8)
Ingredients
12 servings
- 2 (2.5 ounce) 85% dark chocolate bars, dairy free if desired
- 1/3 cup coconut butter, melted (or 1/4 cup melted coconut oil)
- 1 scoop Vital Proteins Matcha Collagen
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Preparation
Step 1
Line a mini muffin pan with 12 mini liners. We’re only making half, but if you want you can double the recipe to make 24 mini cups.
Step 2
Now it’s time to melt the chocolate: Place only one bar of the chocolate in a bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
Step 3
Once chocolate is melted, add a small amount to the bottom and sides of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate slightly up the sides of each liner, but make sure you have an even chocolate base at the bottom of each cup. Place in freezer for just a few minutes to harden the chocolate.
Step 4
Your coconut butter should be melted so if it’s in a solid state (which it probably is), you will need to melt it in the microwave for 20 seconds. Once it’s melted, stir in 1 scoop of Vital Proteins Matcha Collagen. Place 1 teaspoon of the mixture in each cup on top of the chocolate. Place back in the freezer while you melt the remaining chocolate bar.
Step 5
Spoon about 1/2 tablespoon on top of the melted chocolate, and use a spoon to spread the chocolate evenly over the top and near close to the sides. Freeze for 5 minutes until solid. Once cups are firm, you can store them in the fridge until ready to eat.
Step 6
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