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I enjoy coming up with some of my own candy recipes, I really do. Toasted Coconut Peanut Butter Cups? YUMMO! They almost taste like the store-bought kind. I think you will love the recipe below. They are wonderful for snacks on the go or thoughtful handmade gifts to others in your life. They are super fun holiday treats. Maybe since I am posting them after Christmas you can enjoy them for a New Years Eve treat.
But, even though I enjoy putting together some of my very own real food, homemade candy recipes for you to enjoy, I want to make sure you know about The Paleo Sweet Tooth starting with this Chocolate Mortar recipe. On second thought, maybe I will just be running to The Paleo Sweet Tooth for all my cravings and leave the experimenting to Alison just because the recipes are so incredibly yummy. And, let’s be honest, her photography is way better than mine. The photos in her ebook are absolutely gorgeous.
It doesn’t matter if you choose to purchase The Paleo Sweet Tooth or stick around here to see if I come up with some more yummy candy recipes (or both). You’ll have to try out these Toasted Coconut Peanut Butter Cups and tell me what you think. I do hope you think they are fabulous! Enjoy!
Toasted Coconut Peanut Butter Cups
Ingredients:
1/4 cup shredded unsweetened coconut
1/2 cup peanut butter (You really could use any nut butter, but of course you wouldn’t get the chocolate peanut butter combo)
2 tbsp honey
5-10 drops stevia extract (or more to taste) *optional
1/4 cup raw cocoa powder
1/4 cup coconut oil
2 tbsp cocoa butter (optional)
Directions:
1. Place shredded coconut in a skilled on low warm until it turns a golden brown.
2. Melt coconut oil, cocoa butter in a double boiler and add cocoa powder and stevia extract. You can add a small touch of honey, but too much will cause the bottom of your cups to be sticky as it sinks to the bottom when cooling.
3. Pour 3 tbsp of coconut oil mixture into 6 molds place in the freezer. I like to use Silicone Baking Cups.
4. While in the freezer mix toasted coconut, peanut butter, and honey. Place in the fridge.
5. When the mixture is frozen, place generous tablespoons of peanut butter mixture on top of frozen chocolate mixture.
6. Cover peanut butter with remaining chocolate. Place in fridge.
7. Once candy has hardened, enjoy!
I tried your recipe and discovered the amount for peanut butter was too much. This might have been a typo error but I have discovered that 1/4 cup peanut butter rather than 3/4 cup is a better amount. Being a rookie I tried to put as much into the cups to use it up and then covered with chocolate. Even though they were still good it was too much peanut butter. I would also cut back on the honey added to peanut butter as I find it a little sweet if you are not used to the sweetness. I made my adjustment and absolutely love these. They are great snacks! Thank you for sharing.
Thanks Monica. I do believe it was a typo. I’ll change it! Thanks!
Hi,
Just found you while looking for low carb recipes.
In my late 60s, 2013, I became type 1 diabetic with no warning.
Keeping blood sugar in control with Lantus insulin at night,
exercise and low carb diet. Unsweetened coconut is awesome.
I can eat some sweets without increasing my blood sugar by using
unsweetened coconut, real cocoa powder and coconut milk
plus unsweetened DiVinci syrup as sweetener.
It’s mostly experimenting with recipies to see how they effect
blood sugar. So. I shall try this recipe and make substitutions
where needed.
Thanks so much.
Ginny Triassi