Chocolate Peanut Butter Cups with Coconut and Almonds

These Chocolate Peanut Butter Cups with Coconut and Almonds are a decadent yet wholesome treat that combines creamy peanut butter, shredded coconut, crunchy almonds, and a rich chocolate coating. Perfect for snacking, gifting, or satisfying dessert cravings without turning on the oven.

Why You’ll Love This Recipe

This recipe blends sweet, salty, nutty, and chocolaty flavors into a perfect bite-sized indulgence. With no baking required, it’s quick to prepare and ideal for storing in the fridge or freezer for anytime treats. Plus, these cups are naturally gluten-free and easily made vegan or low-carb with simple substitutions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Natural peanut butter (creamy or crunchy)
• Shredded coconut (unsweetened)
• Whole almonds
• Coconut oil
• Dark or semi-sweet chocolate chips
• Honey or maple syrup (optional, for sweetness)
• Sea salt (optional, for topping)

Directions

1. Make the Filling: In a bowl, mix peanut butter with shredded coconut and honey or maple syrup if using. Stir until thick and well combined.
2. Prepare Chocolate Layer: In a microwave-safe bowl or double boiler, melt chocolate chips with coconut oil until smooth.
3. Assemble the Cups: Line a mini muffin tin with paper liners. Spoon a small amount of melted chocolate into each cup. Chill briefly to set.
4. Add the Filling: Place a dollop of the peanut butter mixture over the chocolate base. Press in one almond per cup.
5. Top with Chocolate: Cover the filling with more melted chocolate. Smooth the tops with a spoon.
6. Chill and Serve: Refrigerate for at least 30 minutes until firm. Sprinkle with sea salt if desired. Serve chilled or at room temperature.

Servings and Timing

Servings: 12–16 mini cups
Preparation Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes

Variations

• Almond Butter or Cashew Butter: Swap peanut butter for a different nut butter.
• Low-Carb/Keto: Use sugar-free chocolate and skip the honey/maple syrup.
• Add Flavors: Mix in vanilla extract or a pinch of cinnamon for a twist.
• Crunchy Option: Stir chopped nuts into the filling for added texture.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze for up to 2 months. Thaw at room temperature or in the fridge.
Reheating: Not applicable. These are served cold or at room temperature.

FAQs

Can I make these vegan?

Yes. Use dairy-free chocolate and maple syrup instead of honey.

Do I have to use coconut oil?

It helps the chocolate set smoothly, but you can omit it if needed.

Are these suitable for kids?

Yes, they’re a great treat — just be mindful of nut allergies.

Can I make these in standard muffin tins?

Yes, but they’ll be larger. Adjust ingredient amounts and chill time accordingly.

What kind of chocolate is best?

Use high-quality chocolate chips or bars — dark chocolate balances the sweetness well.

How do I make these nut-free?

Use sunflower seed butter and omit almonds for a nut-free version.

Can I add protein powder?

Yes, add a tablespoon of your favorite protein powder to the peanut mixture.

How long do they last?

They last up to a week in the fridge or two months in the freezer.

What’s a good topping besides sea salt?

Crushed nuts, toasted coconut, or cacao nibs all make great finishing touches.

Do I need liners?

Liners make removal easier, but you can also use a silicone mold without them.

Conclusion

Chocolate Peanut Butter Cups with Coconut and Almonds are a no-fuss, no-bake dessert that’s as nourishing as it is delicious. Easy to make and endlessly adaptable, they’re perfect for satisfying your sweet tooth without sacrificing real ingredients. Whether kept in the fridge for snacks or brought to gatherings, these cups are sure to disappear quickly.

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