Simple, quick, easy and slightly addicting. These mini peanut butter cups are filled with creamy peanut butter and topped with toasted coconut flakes and sesame seeds. The perfect sweet treat.
More on these cups…
Need a treat that takes less than 30 minutes to make and is extremely easy? I gotchu. Anything chocolate and peanut butter I’m all over, so this is a win-win for me considering it is so easy to make.
Simply melt some dark chocolate, add to a mold, freeze, top with a little peanut butter, more chocolate, freeze, and you’re done. Can’t get better than that.
The toasted coconut and sesame seeds adds the perfect nuttiness to these cups plus an added crunch.
These Coconut Peanut Butter Cups are…
- Oh so delicious!
Simple, quick, easy and slightly addicting. These mini peanut butter cups are filled with creamy peanut butter and topped with toasted coconut flakes and sesame seeds.
- ½ cup dark chocolate
- 3-4 tbsp creamy peanut butter
- ¼ cup coconut flakes
- 2 tbsp white sesame seeds
Melt dark chocolate over a double boiler or in the microwave in 30 sec. intervals. Pour 1 tsp of melted chocolate into the bottom of eight molds (I used silicone cupcake liners and placed them in a cupcake tin). Spread along the bottom and slightly up the sides. Freeze for 5 min. until set.
To a small skillet over medium heat, toast coconut flakes and sesame seeds until light golden brown and fragrant.
Take a heaping tsp of peanut butter and dollop in the center of the set chocolate. Pour over an additional tsp of melted chocolate and carefully spread to completely cover the top. Sprinkle with a bit of coconut and sesame seed mixture. Freeze for 8-10 min. until set.
Take out of the molds. Store in an airtight container in the freezer.