Since my trip to Japan, I’ve been obsessed with matcha and the magnificent desserts made with this magic powder. After many experiments, I find that its bitterness pairs perfectly with the sweetness of white chocolate and berries. In this recipe, I’ve used fresh raspberries and chia seeds to create a thick, sweet jam, but feel free to use any other berry that’s in season.


FOR THE CUPS (yields 16 mini cups)

  • 1 + 1/4 cup raw cacao butter, melted

  • 1/4 cup + 2 Tbsp raw cashew butter

  • 1/4 cup maple syrup

  • 1/2 tsp vanilla extract

  • 1 tsp matcha poder

  • Pinch of salt


  • 1/2 cup organic fresh raspberries 

  • 1 + 1/2 Tbsp chia seeds

  • 1/4 tsp vanilla extract

  • 1/2 tsp lemon juice

  • 1 Tbsp maple syrup

  • Pinch of salt



  1. Process the jam ingredients together and allow to set in the fridge about one hour.

  2. Blend the cacao butter, cashew butter, vanilla, maple, and matcha powder until you get a smooth mixture. Make sure all ingredients are at room temperature and don’t over blend them.

  3. Pour half of the mixture into the muffin cups and place them in the fridge for 10minutes.

  4. Add 1 tsp of raspberry jam in the center and fill the cups up with the rest of the chocolate.

  5. Let rest in the fridge for another hour until harden.

  6. Enjoy!