Instructions

1. Line a mini muffin pan with muffin cups and set aside (or you could use a silicone mold).
2. Place the dark chocolate chips and 1/2 tablespoon of coconut oil in a microwave-safe bowl and heat in 15-20 second increments until melted.
3. Scoop about two teaspoons of the chocolate mixture into the base of the muffin tin, spreading in an even layer in each tin. Transfer to the freezer for a few minutes to harden.
4. While the chocolate hardens, prepare your filling. In a medium bowl, whisk together the tahini, matcha, remaining coconut oil and maple syrup until well combined.
5. Remove the muffin tin from the freezer, and scoop 1 teaspoon of the matcha filling into each tin. Cover with more of the melted chocolate mixture and transfer back to the freezer to set (~10 minutes).
6. Store leftover cups in a sealed container in the fridge.