My secret weapon for this swap is coconut butter, which is made from fresh coconut that is pureed into a smooth paste. It is rich, creamy, very flavorful, and remains firm at room temperature.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: coconut and chocolate, peanut butter, peanut butter cups
Servings: 30pieces
Author: Kelly Jaggers
Ingredients
1 1/2 cupsraw organic coconut butter
1cupchopped bittersweet organic chocolate
1/2cuporganic unsweetened nut or seed butter
1/4cuporganic cocoa powder
3tablespoonsraw honey
1/4teaspoonvanilla
1cuporganic unsweetened shredded raw coconutprocessed without chlorine
Instructions
In a medium sauce pan over medium heat add coconut butter, chopped chocolate, nut or seed butter, cocoa powder, and honey. Cook, stirring constantly, until the mixture is warm and smooth.
Remove from the heat and stir in vanilla and shredded coconut.
Prepare 30 mini muffin cups with paper liners. Divide the mixture between the cups and refrigerate for 4 hours or overnight.
Remove from the refrigerator 10 minutes before serving. Serve cool or at room temperature (the warmer the candy the softer it becomes.
Notes
These can be frozen for up to a month; simply thaw in the refrigerator before serving.