White Chocolate Matcha Almond Butter Cups

• 1 cup White Chocolate
• 2 tsp. Matcha Powder
• 1/4 cup Almond Butter

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1. Begin by preparing your chocolate molds. Either line a 12 cup muffin pan with baking cups or set aside your silicone mini chocolate molds.
2. In a small saucepan over low heat, add in the white chocolate to continuously stir until melted. Using a fine mesh strainer, shift in the matcha powder then stir to combine. Separate half the melted matcha chocolate mix into a separate bowl.
3. Using the separated chocolate, evenly distribute the chocolate among your prepared molds. Then, use a spoon to spread the chocolate along the sides of each mold. Place in the freezer for 5-10 minutes to harden (both the bottom and side layers should be good at this point).
4. Add 1-2 tsp. almond butter (depending on size of your chocolate mold) into the center of each mold. Then, top each mold with the remaining white chocolate mix. Use a small spoon to evenly spread a flat layer. Place into the freezer for an additional 5-10 minutes, until harden. Enjoy!