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Collagen Matcha Dark Chocolate Coconut Butter Cups

Easy, decadent collagen matcha dark chocolate coconut butter cups made with three simple ingredients. The perfect little bites to keep in your freezer when you need a sweet treat!
Course Dairy Free, Dessert, Gluten Free, Grain Free, No Bake
Keyword coconut butter cups
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 12 coconut butter cups
Author Monique of AmbitiousKitchen.com


  • 2 (2.5 ounce) 85% dark chocolate bars, dairy free if desired
  • 1/3 cup coconut butter, melted (or 1/4 cup melted coconut oil)
  • 1 scoop Vital Proteins Matcha Collagen


  1. Line a mini muffin pan with 12 mini liners. We’re only making half, but if you want you can double the recipe to make 24 mini cups.
  2. Now it’s time to melt the chocolate: Place only one bar of the chocolate in a bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
  3. Once chocolate is melted, add a small amount to the bottom and sides of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate slightly up the sides of each liner, but make sure you have an even chocolate base at the bottom of each cup. Place in freezer for just a few minutes to harden the chocolate.
  4. Your coconut butter should be melted so if it’s in a solid state (which it probably is), you will need to melt it in the microwave for 20 seconds. Once it’s melted, stir in 1 scoop of Vital Proteins Matcha Collagen. Place 1 teaspoon of the mixture in each cup on top of the chocolate. Place back in the freezer while you melt the remaining chocolate bar.
  5. Spoon about 1/2 tablespoon on top of the melted chocolate, and use a spoon to spread the chocolate evenly over the top and near close to the sides. Freeze for 5 minutes until solid. Once cups are firm, you can store them in the fridge until ready to eat.