Description
Chocolate Peanut Butter Cups with Coconut and Almonds are a no-bake treat featuring a luscious blend of peanut butter, coconut, and whole almonds encased in smooth dark chocolate. They’re perfect for a healthy indulgence or crowd-pleasing dessert.
Ingredients
Units
Scale
- 1 cup natural peanut butter (creamy or crunchy)
- 1/2 cup unsweetened shredded coconut
- 12–16 whole almonds
- 1 tablespoon honey or maple syrup (optional)
- 1 1/2 cups dark or semi-sweet chocolate chips
- 2 tablespoons coconut oil
- Sea salt (optional, for topping)
Instructions
- In a mixing bowl, combine peanut butter, shredded coconut, and honey or maple syrup if using. Stir until thick and well blended.
- In a microwave-safe bowl or using a double boiler, melt chocolate chips with coconut oil, stirring until smooth.
- Line a mini muffin tin with paper liners. Spoon a teaspoon of melted chocolate into each liner and chill for 5–10 minutes to set.
- Add a dollop of the peanut butter mixture over the set chocolate base. Press one whole almond into each center.
- Top each cup with additional melted chocolate to fully cover the filling. Smooth the tops with the back of a spoon.
- Refrigerate for at least 30 minutes until firm. Sprinkle with sea salt before serving if desired.
Notes
- Use silicone molds for easier removal if not using liners.
- Adjust sweetness by using more or less honey/maple syrup or opting for sugar-free chocolate.
- For a vegan version, use dairy-free chocolate and maple syrup.
- Serve cold or slightly softened at room temperature for best texture.
Nutrition
- Serving Size: 1 mini cup
- Calories: 180
- Sugar: 5g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg