Over the past year or two, I’ve become a much more adventurous eater. I spent about 13 years of my life as a vegetarian so that usually meant my options were limited (especially as a poor college student). However, when I slowly started incorporating meat back into my diet, I also broadened my horizons to several new foods. I’ve developed a liking for sushi, I gladly eat chia seeds in my oatmeal, and I even have taken a liking to quinoa.
One food that I’d always avoided was coconut. I never had much exposure to it beyond the sickly sweet filling in Almond Joys (yuck). But then I started cooking and baking with several coconut based items; coconut oil, coconut flour, coconut butter.
I like all things coconut so much that I tend to daydream about how I can incorporate it into some of my favorite foods. That’s where these come in.
For the longest time, I’ve wanted to make my own peanut butter cups because while I love the combination of peanut butter and chocolate, I don’t love the artificial ingredients in most commercial brands. So, I got creative and added one of my new favorite foods to an all-time classic.
Toasted Coconut Peanut Butter Cups
(makes 16 cups)
- 1 cup dark chocolate chips (preferably organic or all-natural)
- 1/4 cup coconut butter (I used Artisana)
- 10 drops of stevia, optional
- 1/2 cup natural peanut butter
- 1/4 cup unsweetened, organic coconut flakes
- Prepare a mini-muffin pan with cupcake liners.
- Place chocolate and coconut butter in a microwave safe bowl. Microwave on 30 second intervals, until the chocolate and coconut butter come together smoothly. Stir in stevia, if using.
- Pour 1 to 1 1/2 tsp of melted chocolate into each cupcake liner.
- Place muffin pan into the fridge for 10 minutes, to let the chocolate set.
- Meanwhile, toast your unsweetened coconut on the stove top over medium heat. Watch the coconut carefully as it will burn easily!
- Mix the peanut butter and toasted coconut.
- Once the first round of chocolate is set, measure 1/2 Tbsp of peanut butter mixture and place it in each cupcake liner.
- Pour another tsp of chocolate on top of cup.
- Place the muffin pan back in the refrigerator and let the chocolate set for about 15 to 20 minutes.
To be honest, even though these were great, I could not taste the coconut at all. I think the next time I make these I’ll use coconut oil in place of coconut butter. Or I could mix coconut butter with the peanut butter and the toasted coconut. Mmmm… let the coconut daydreaming continue 🙂
How do you feel about coconut? Any suggestions on how I can increase the coconut flavor?