Line a muffin tin with 10 baking cups and set aside.
In a double boiler or microwave gently melt the chocolate and coconut oil together. Once melted, place about 1 tablespoon of chocolate at the bottom of each baking up. Smooth by tapping the muffin tin gently on the counter a few times. Place in the refrigerate to harden.
Meanwhile make the pistachio matcha butter. Combine pistachios, matcha green tea powder, and agave nectar in a food processor or a high-powered blender. Blend until it becomes creamy and butter-like, scraping down the sides as necessary. If you have a high-powered blender (like a VitaMix) this will take a couple of minutes. In a food processor, it will take anywhere between 10 and 20 minutes.
Top each chocolate disk with roughly 1 tablespoon of pistachio butter, pressing down to flatten. Finish with a second layer of melted chocolate and return cups to the refrigerator for 5 minutes, until chocolate is mostly harden.
Top with assorted toppings and return to refrigerator until completely set.
For a raw version replace the melted chocolate with this raw chocolate recipe
Matcha Chocolate Cups
Amount Per Serving
Calories 271Calories from Fat 171
% Daily Value*
Saturated Fat 7g44%
Vitamin A 100IU2%
Vitamin C 1.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.