Matcha Cashew Butter Hearts

You know you’ve found something really special when food looks almost too pretty to eat but tastes absolutely amazing and is worth it! These Matcha Cashew Butter Hearts are creamy and just melt in your mouth with every bite. They are the perfect no bake treat for Valentine’s day to share with your fellow matcha lovers! These really are good for any occasion and you can make them in any shape too!

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Why you will love this recipe

They have a creamy rich filling with delicious matcha notes.
This recipe requires no baking and is easier to make than you think!
They are almost too cute to eat and are a great treat to share for Valentine’s Days.
These hearts are made with simple better-for-you ingredients that you can pronounce.
They are dairy and gluten free and made without a lot of ultra processed sugar.

What you will need

Cashew Butter – Make sure to use raw cashew butter which will really bring out the matcha flavor! I use this one here.

Maple Syrup – We will use a little bit of maples syrup to naturally sweeten the cashew butter matcha filling

Powdered Monk Fruit – Mixing a little bit of powdered monk fruit makes the texture and sweetness of these matcha cashew butter hearts perfection.

Coconut Flour – This will absorb some of the oils and make the filling texture more firm.

Matcha Powder – I used my favorite matcha from the brand Matcha Nude.

Coconut Oil – We will use a little bit of coconut oil to thin out the chocolate.

Chocolate Chips – We will use a mix of dairy free dark and white chocolate for a cute color contrast!

How to make the matcha cashew butter hearts

Make the Filling

First in a bowl, mix together the cashew butter, maple syrup, 1 tbsp melted coconut oil, coconut flour, 2 tsp matcha powder, and powdered monk fruit or sugar. Mix until it becomes a thicker dough like texture. Place the matcha cashew butter mixture in the fridge for 30 minutes to chill.

Form the Filling into Hearts

Roll out the matcha cashew butter mixture between 2 pieces of parchment paper using a rolling pin into about 1/2 thick flat piece. Use a small heart shaped cookie cutter to make about 20 heart cut outs(You will probably need to roll out the matcha cashew butter a couple times to get more cut outs.) Place the matcha cashew butter hearts on a parchment paper lined sheet pan and freeze for 1 hour.

Coat the Hearts in Chocolate

In a bowl, add the dark chocolate chips and 1 tsp coconut oil. Melt using the microwave in 30-second increments or in a double boiler. Repeat the same with the white chocolate. Mix the remaining 1 tsp matcha powder in the white chocolate to give it a nice green color.

Take the matcha cashew butter hearts out of the freezer and dip half of them in the melted chocolate dark chocolate and the other half in the white chocolate. Place them back on the parchment paper to set. Drizzle more chocolate on top and cut the excess chocolate off around the edges. Store in an air tight container and enjoy within 1 week.

Other recipes you will enjoy

Strawberry Cashew Butter Chocolate Hearts

Copycat Reese’s Hearts

Raspberry Chia Jam Filled Chocolate Hearts

Matcha Cashew Butter Hearts

colorfulsuperfoodie

You know you've found something really special when food looks almost too pretty to eat but tastes absolutely amazing and is worth it! These Matcha Cashew Butter Hearts are creamy and just melt in your mouth with every bite. They are the perfect no bake treat for Valentine's day to share with your fellow matcha lovers! These really are good for any occasion and you can make them in any shape too!

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Prep Time 1

Freeze time 1

Course Dessert

Cuisine American

Servings 20 Hearts

Equipment

1 Mixing bowl
Parchment paper
Sheet pan

Ingredients

1 1/4 cup creamy raw cashew butter
1/3 cup powdered monk fruit
1/4 cup maple syrup
4 tbsp coconut flour(sifted)
3 tsp premium grade matcha
1 tbsp plus 2 tsp melted coconut oil
1 cup dairy free white chocolate chips
cup dairy free dark chocolate chips

Instructions

In a bowl, mix together the cashew butter, maple syrup, 1 tbsp melted coconut oil, coconut flour, 2 tsp matcha powder, and powdered monk fruit or sugar.
Mix until it becomes a thicker dough like texture. Place the matcha cashew butter mixture in the fridge for 30 minutes to chill.
Roll out the matcha cashew butter mixture between 2 pieces of parchment paper using a rolling pin into about 1/2 thick flat piece.
Use a small heart shaped cookie cutter to make about 20 heart cut outs(You will probably need to roll out the matcha cashew butter a couple times to get more cut outs.)
Place the matcha cashew butter hearts on a parchment paper lined sheet pan and freeze for 1 hour.
In a bowl, add the dark chocolate chips and 1 tsp coconut oil. Melt using the microwave in 30-second increments or in a double boiler. Repeat the same with the white chocolate.
Mix the remaining 1 tsp matcha powder in the white chocolate to give it a nice green color.
Take the matcha cashew butter hearts out of the freezer and dip half of them in the melted chocolate dark chocolate and the other half in the white chocolate.
Place them back on the parchment paper to set. Drizzle more chocolate on top and cut the excess chocolate off around the edges.
Store in an air tight container and enjoy within 1 week.