Peanut Butter Coconut Cups
Think peanut butter cups, but without the chocolate, add some honey, molasses, coconut and oats, freeze it, and you have a healthier cold, and no-bake dessert that anyone and everyone will love!
Ingredients
- 6 tablespoon unrefined coconut oil, split
- ¼ cup + 2 tbsp peanut butter, split (unsweetened, salt free, creamy peanut butter)
- 3 tablespoon raw honey, split
- 3 tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
- pinch sea salt
- 1 dash ground cinnamon
- 1 cup rolled oats (option to use gluten free oats)
- ½ cup unsweetened shredded coconut
Instructions
Prep
- Place 9 baking liners in a 12 cup muffin tin. Set aside.
Making the First Layer
- In a small saucepan add 2 tablespoon honey, 5 tablespoon unrefined coconut oil, 2 tablespoon peanut butter, 3 tablespoon molasses, 1 teaspoon vanilla, and a pinch of sea salt. Heat on low for about 10 minutes, stirring often. Bringing it to a simmer will kill off the alcohol in the vanilla extract. If you're not serving this to young children then you don't have to get it to a simmer, just to a melted point where it's all combined.
- Add rolled oats and shredded coconut to the mixture and combine well. Spoon into muffin liners using around 2 tablespoon for each cup. press down gently using a spoon and refrigerate while completing next steps.
Making 2nd Layer of the Cups
- Using the same saucepan, add ¼ cup peanut butter, 1 tablespoon honey, 1 tablespoon unrefined coconut oil, and a dash of cinnamon (more to taste if you want). Heat on low for about 3 minutes, stirring often, until melted and combined. Spoon mixture over chilled oat and coconut bases. Don't worry too much about measurements, just dollop a little on each until they look about equal.
- Freeze the cups in a muffin pan for about 45 minutes- 1 hour. Enjoy
- To store, transfer them to a freezer safe container, placing them in a single layer and not stacking as they will stick together. Pop them out the of freezer when you're ready to enjoy and they'll be perfectly chilled and firm but not rock solid!
Tried this recipe?Let us know how it was!