Coconut Chocolate Peanut Butter Cups

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So I recently bought coconut butter … coconut manna … coconut meat puree … whatever you may call it because I have never tried it before.  Yep there’s a first time for everything, I did some extensive research on it and plan to make my own once I get a new food processor! Anyway I made some delicious coconut butter and peanut butter cups with some chocolate of course! Here is the recipe below these mouth watering images➡

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Inside shot

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Yield 10

Ingredients:

➡Coconut Cups:
•½ cup coconut butter, melted
•1 Tbsp coconut oil, melted
•½ tsp pure vanilla extract
•½ tsp agave, honey, coconut cane sugar (optional)

➡Chocolate PB filling:
•¼ cup natural crunchy peanut butter
•1Tbsp cacao powder
•1 tsp agave
•Pinch pink Himalayan salt
•Pinch cinnamon

Method:

Combine all ingredients for chocolate PB filling in small bowl with fork, set aside.

Melt your coconut butter (I put my coconut butter jar in cold water in
saucepan and slowly heat up until melted, you can use double boiler if preferred) and coconut oil. Combine coconut butter and coconut oil in food processor until combined about 20 seconds. Add vanilla and sweetener of choice (it will get thick as soon as you start processing if you are using liquid sweetener), process for about 3-5 minutes until smooth. Line mini muffin tin with 10 liners, add appx 1-1/2tsp of coconut mixture to bottom of each one, then take about 1tsp of the chocolate PB mixture, create small ball and place on top of each cup. Top with appx 1-1/2tsp of coconut mixture and gently spread out to level. Sprinkle with cacao nibs or coconut if desired. Place in freezer for 20minutes to set and store in fridge.

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Notes:
If you are using a liquid sweetner the coconut butter will go solid once you start processing, if you process for appx 5 min it does smooth out. It will still work with a slightly thicker texture just work it as you go. 🙂

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