White Chocolate Matcha Almond Butter Cups


Our White Chocolate Matcha Almond Butter Cups were inspired by a trip last year to one of the oldest artisanal chocolate factories in Italy. Everything was handcrafted and smelt like Heaven on Earth. Subtle, sweet, nutty, divine... the list could go on!

How can I substitute some ingredients?

This recipe has two main, very simple, ingredients: 

1. Chocolate

2. Nut Butter

With that said, you absolutely can alternate the white chocolate for your favorite cacao. Similarly, choose the nut butter of your preference so that this recipe is satisfying in every bite! 

However, the key is to ‘invest’ in high quality chocolate and nut butter. That’s where the best flavors shine through! 

... But if you are looking for something unique or a matcha lover, then fair warning - these little guys are ADDICTING !! 

White Chocolate Matcha Almond Butter Cups (abrightmoment)
White Chocolate Matcha Almond Butter Cups

Other Seasonal Inspiration

Simply follow this recipe’s same instructions and ingredients, with the following easy changes:

Pumpkin Cashew Butter Cups 

- Replace the matcha powder with pumpkin spice and try using cashew butter or almond butter

Red Velvet Almond Butter Cups

- Add 1-2 drops of red food coloring to the white chocolate. In a piping bag, fill one side with cream cheese and the other side with almond butter to pipe into the filling. 

Dark Chocolate Blueberry Peanut Butter Cups

- Replace the matcha and white chocolate with dark chocolate. Fill each with peanut butter, then press a fresh blueberry into the center.

I love anything "miniature-sized," so I opted for these, super easy to work with, silicone mini chocolate molds from Amazon... linked below...

I truly hope you all enjoy this sneaky little treat that is oh! so! delicious! 'till next time... xxL

"He must increase, but I must decrease.”

John 3:30 (ESV)

White Chocolate Matcha Almond Butter Cups



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


  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!

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