For years I have searched for a plant based version of those little mini coffee creamers to carry in my purse. You know, for all of those times that there was not a non dairy creamer option, and my choices were black coffee or no coffee at all! The horror! I always wondered why this didn’t seem to be a thing until I recently discovered that it is! I found powdered coconut vegan coffee creamer, and they even have single serving packets! You heard me correctly! The company is called Coconut Cloud. One of the things I love best about this company outside of product itself, is that they are an all female company (sorry guys, I’m a lady and I am all about lady ran businesses that make cool products). All of their products are made in the US, and are dairy free, lactose free, gluten free, GMO free, soy free, and VEGAN! Pretty cool, huh? I was able to try the original coconut creamer, and the Matcha Green Tea Coconut Cream Latte. We are big matcha fans in this house, so I was most excited about this drink mix. Just add hot water ,and you have yourself a delicious, and easy, green tea latte in seconds! It is super convenient, more affordable, and way healthier than a lot of coffee shop options. There are only about 4 ingredients in the mix, and you can pronounce and recognize each one! Hooray for real, healthy ingredients. But what is even better is that you can use the mix in other ways. We used the Matcha mix to make these delicious little matcha white chocolate peanut butter cups! Who says you can’t have your drink mix and eat it too! If you are a fan of matcha and peanut butter cups, then I promise you will love these easy little treats! And if you have been looking for a great vegan powdered creamer, or an easy, coconut based vegan drink mix, then check out all of the coconut based creamer, lattes, and cocoa mixes Coconut Cloud has to offer!
INGREDIENTS:
1 cup vegan white chocolate chips (we used these)
1 teaspoon coconut oil
2 tablespoons creamy peanut butter
a pinch of salt
* you will need 12 mini cupcake liners for this recipe and a muffin tin
INSTRUCTIONS:
Add the white chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between until the chocolate has completely melted.
Stir in 1/3 cup of the Matcha Green Tea Latte powder and a pinch of salt with the melted chocolate.
Place cupcake liners in a muffin tin. You can use a mini, or a full size muffin tin. This just helps to keep the liners in place. Fill each liner about 1/3 full with the white chocolate matcha mix. Place the muffin tin in the freezer for a few minutes to harden the chocolate.
While the chocolate is in the freezer, put the 2 tablespoons of peanut butter in a microwave safe bowl. Microwave for 30 seconds. Stir well. This just helps to soften the peanut butter and makes it easier to manage.
Remove the white chocolate matcha cups from the freezer and scoop a little peanut butter into the center of each cup. Try not to get the peanut butter too close to the edges.
Evenly divided the rest of the white chocolate matcha mix between each muffin cup, covering the peanut butter. Once all liners are filled, gently tap the tin on the counter top to even out the chocolate. Place the muffin tin back in the freezer for 5 minutes to allow the chocolate to harden.
Makes 12 mini peanut butter cups.
