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INGREDIENTS:
- 1/2 cup peanut butter
- 1 TBSP maple syrup
- 2 cups white chocolate
- 1 TBSP coconut oil
DIRECTIONS:
- Mix together the peanut butter and maple syrup
- Leave it in the freezer for 20 minutes
- Wet your hands and make 12 balls then put in the freezer again for 5 minutes
- Flatten the balls into little discs and then leave in freezer until ready for the last step
- Line the cupcake pans with liners
- Melt the chocolate with coconut oil then stir in the matcha powder
- Optional to sift it to make it stir in more evenly
- Pour roughly 2 TBSP in each mold and let it sit for a little
- Now take out the peanut butter and place one in each mold
- Cover again with more chocolate
- Pat the pan down to even out the chocolate and place in the fridge