An easy, healthy, vegan, dairy free, gluten free snack for you, super easy to make and takes very less time. Beware! You may want to eat the entire batch.
Line a 12 hole muffin pan with liners and set aside.
Melt the chocolate in a microwave-safe bowl in 30-second increments. Once melted evenly, add the coconut oil and mix well.
Pour the melted chocolate onto the cupcake liners, about 1-2 tbsp and coat the bottom and the walls of the cupcake liner using a small spoon.
Put the tray into the fridge for about 5 to 10 minutes.
Meanwhile, take your cashew butter and mix in the sugar and salt if it doesn't contain both. Then add the matcha powder and mix it really well, till it is combined.
Take out the tray from the fridge (the chocolate should be set by now) Add about 2 tbsp of the matcha filling into each muffin liner and flatten it gently. Refrigerate for 5 minutes.
Top with the remaining melted chocolate and refrigerate for about 10 more minutes or until completely set.
Try not to use a liquid sweetener.