I have an absurd surplus of peanut butter in my pantry at the moment. Whilst I could bore you with the story of how this came to pass, I would much rather talk about these Toasted Coconut Peanut Butter Cups.
Toasted Coconut Butter is a popular snack food in our house. The standard method for eating it appears to be: prise chunk of coconut butter out of jar with sharp knife, scatter small shards of coconut butter over the counter in the vicinity of the jar, lay the dirty knife next to the jar, walk away with chunk in hand, trailing crumbs as you go. There are no prizes for guessing which family member is responsible for this trail of destruction.
Despite constant nagging, The Princess seems reluctant to alter her current method of consumption, which has left me looking for a better way to ‘package’ the toasted coconut butter as a snack food. I had tried a few different ideas, none of which were particularly successful. It took the sudden peanut butter surplus to make me think of peanut butter cups. Nut butter and coconut butter are great partners, and packaging both into small muffin papers eliminates the crumb trail. Everybody wins.
I prefer to make these Toasted Coconut Peanut Butter Cups as soon as I have made the coconut butter, whilst it is still liquid and therefore easier to pour. If starting with cold coconut butter, gently warm it first to bring it back to a liquid. Use as much peanut butter (or other nut butter) as you like. If there are nut allergies in the family, either use seed butters, or make the cups with coconut butter alone. They are still very good.
I keep these in the fridge as I like the crisp texture this gives the coconut butter. You can keep them at room temperature, although you may need to store them in the fridge if the weather is particularly hot.
The Princess has decided these are weird. However as this is her standard response to all my food at the moment, and as she is happily munching her way through the current stash, I figure that weird equals good. Let me know if you agree.
I use a mini muffin tin, lined with small chocolate patty cases to form the cups.
- Toasted Coconut Butter, liquid*
- Peanut Butter (I prefer crunchy)
- Line the cavities of a small muffin tin with chocolate cases or small muffin cases.
- Pour a small amount (about 2mm) of Toasted Coconut butter into the bottom of the cups. I use a small teaspoon to spoon the butter in.
- Place the muffin tin in the freezer for 5 minutes, or until the bases have hardened.
- Spoon a heaped ¼ teaspoon (or to taste) of peanut butter onto the hardened bases.
- Drizzle over more liquid coconut butter, until each cup is full.
- Return the muffin tin to the freezer for 10 minutes, or until the coconut butter has hardened.
- Store the cups in an airtight container in the fridge.
- Enjoy at will.
P.S. Looking for more snack recipes? Try my 3 Ingredient Apricot Almond and Coconut Bliss Balls or ‘Cheesy’ Vegan Kale Chips.