Go Back
–+ servings
Print
coconut peanut butter cups

Coconut Peanut Butter Cups

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.

Course Dessert
Keyword vegan peanut butter cups
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 cups

Ingredients

  • ½ cup dark chocolate
  • 3-4 tbsp creamy peanut butter
  • ¼ cup coconut flakes
  • 2 tbsp white sesame seeds

Instructions

  1. 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.

  2. To a small skillet over medium heat, toast coconut flakes and sesame seeds until light golden brown and fragrant.

  3. 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.

  4. Take out of the molds. Store in an airtight container in the freezer.