Tuesday, May 14, 2013

Chocolate Coconut Peanut Butter Cups

Some things are worth celebrating with a delightful treat. Things like when your intern passes her national exam with flying colors because that's just how awesome she is. Being a part of someone's professional growth is just plain fabulous. Being able to make chocolate coconut peanut butter treats = even more fabulous!
These cups started when she said she wanted chocolate but once I got home I realized I had few chocolate chips. So, most of the rich chocolatey-ness comes from the unsweetened cocoa powder and the coconut oil combo. Crunchy peanut butter adds texture and helps act as the "glue." As some of you are aware that usually I use flax seed, but I wanted the real crunchy cookie deal this time around. Crunchy on the outside they are...thanks to the coconut oil once it cools. If you use another oil, they will turn out more cake like. The  cups are perfectly portioned for moderation, but feel free to make them into cookies if you don't have mini muffin tin. 

Chocolate Coconut Peanut Butter Cups
Yields 36 mini cups
Prep time: a whopping 8 minutes + 8-10 minutes cook time :)

- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup extra virgin coconut oil
- 1/3 cup shredded coconut, preferably unsweetened
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup water
- 1/2 cup crunchy peanut butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- coarse sea salt, optional

1. Preheat to oven to 375 degrees Fahrenheit.
2. In a large mixing bowl, combine dry ingredients (flour, sugars, cinnamon, baking powder, salt).
3. If your coconut oil is hard, melt in microwave, stir in vanilla. Then mix into dry mixture until sort of assimilated (will be clumpy, do your best ladies and gents).
4. One by one, add the peanut butter, water, coconut, and chocolate chips. Mix until firm enough to work with but not too crumbly (may have to add more water as you go) and the chips/coconut are well blended. 
5. Form the dough into 1 inch balls and place in mini muffin tin (or use a parchment lined cookie sheet if going traditional cookie route).
6. Bake at 375 degrees for 8-10 minutes. 8 minutes will be a softer cookie, 10 minutes produces a crunchier, almost biscotti type cookie. 
7. Top a couple with coarse sea salt, if desired, for a divinely decadent treat. :)


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