Line a 12-cup muffin tin with paper cupcake liners.

Melt half of the chocolate in the microwave. The easiest way to do this is put it in a microwave safe bowl and microwave for 20-second increments (about 3-5 total), stirring after each time. You'll know when to stop because the shape of the chips will just about disappear — stir to make them fully integrate, and you're ready to go.

Distribute the melted chocolate into the 12 muffin tins, barely filling the bottom of each cup. If the chocolate does not flatten, drop the pan on the counter a few times, and it will smooth itself out. Place the pan in the freezer for 15 minutes.

In the meantime, whip the Ground Up Matcha Latte Nut Butter, coconut oil, powdered sugar, lemon zest, matcha, and cardamom together with a hand mixer until fully integrated. Place small tablespoons of the mixture into each cup, then drop the pan repeatedly on the counter again, so the Matcha Latte Nut Butter layer is flattened out. Place in the freezer for 15 minutes.

Melt the last 8 oz. of chocolate, and place small spoonfuls of chocolate into the cups, one at a time, immediately dropping the pan on the counter to flatten each cup. You'll need to do this relatively quickly, as the chocolate will start to harden as it touches the cold nut butter. Just do one at a time and you should be good.

Top with a gentle sprinkle of flaky sea salt, and then place the cups in the freezer for 15 minutes to set the top layer of chocolate.

Keep the Matcha Latte Nut Butter Cups refrigerated or frozen for best results. Enjoy!