Toasted Coconut Peanut Butter Cups
This is less of a recipe, and more of a method to allow you to make as many cups as you like. Therefore I have not given exact quantities below.
I use a mini muffin tin, lined with small chocolate patty cases to form the cups.
I use a mini muffin tin, lined with small chocolate patty cases to form the cups.
Calories:
Ingredients
- Toasted Coconut Butter liquid*
- Peanut Butter I prefer crunchy
Instructions
- 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 1/4 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.
Notes
* I like to make these cups as soon as I have made the Toasted Coconut Butter. This ensures that it is liquid enough to run into the cups. If the coconut butter has hardened, gently warm it until it becomes liquid again.