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Coconut palm sugar and shredded coconut give a nice contrast to the dark chocolate, peanut butter and sea salt in these candies. These are gluten-free, vegan and refined sugar-free.
In a small bowl, mix together the peanut butter and sugar until well combined. Stir in the 3 tablespoons of shredded coconut. Set aside.
Break up the chocolate and put it into a microwave-safe bowl or mug. Microwave on high for 1 1/2-2 minutes or until fully melted, stopping every 30 seconds to stir and check and see if it is melted. Be careful not to burn the chocolate.
Line a mini muffin pan with mini liners and set aside (recipe makes 10-12 candies).
Once chocolate is melted, drizzle a little into the bottom of each muffin liner and using a pastry brush, spoon, or your finger (I used my finger) coat the sides of the cupcake liners with the chocolate. Place the pan in the freezer for 10 minutes to harden.
Once chocolate is hard, remove the pan from the freezer. Place a small amount (about 1/2 teaspoon) of the peanut butter mixture into the center of each chocolate-coated cup. Dip your finger in a little water and flatten the peanut butter mix into the chocolate cup. The water helps the peanut butter not the stick to your finger. Then drizzle more melted chocolate over until the peanut butter is covered. Repeat for all of the remaining peanut butter cups. Use a small offset spatula, spoon, or your finger to smooth out the tops. Top each candy with some flaked coconut (as much as you like) before sprinkling with some sea salt.
Place candy cups back into the freezer for 10-15 minutes to harden, then transfer into the refrigerator until ready to serve. Serve cold.
- I used Lindt 70% intense dark and Ghirardelli 60% bittersweet chocolate for mine. Use what chocolate you prefer.
-I used natural creamy peanut butter (decrease sugar if using a sweetened peanut butter).
- You could use sweetened coconut flakes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!