Peanut Butter Coconut Melts
Ingredients
Peanut Butter Coconut Melts
- 2 cups shredded or desiccated unsweetened coconut
- 2/3 cup melted coconut oil
- 1/3-1/2 cup smooth, unsalted, unsweetened peanut butter or other nut/seed butter or soy (nut-free) nut butter alternative
- 1-1 tsp-tbsp maple or yacon syrup to preferred sweetness
- 1 tsp Chicory Root Inulin with Stevia or favorite sweetener
- 1/2 tsp blackstrap molasses
- 1/4 tsp Himalayan salt
Chocolate-Covered Peanut Butter Cups
- 1 recipe Peanut Butter Coconut Melts chilled in the freezer until frozen
- 1 favorite sugar-free dark chocolate melted in a double-boiler (or in a bowl above a pot of hot water)
Instructions
Peanut Butter Coconut Melts
- Stir all the ingredients well in a bowl then press into candy moulds, ensuring the oil is evenly distributed to all candies.
- Refrigerate for 1 hour, or until solid.
- Store in the refrigerator for several days (if they last that long) and for over a month in the freezer in a sealed container.
Chocolate-Covered Peanut Butter Cups
- Dip frozen Peanut Butter Coconut Candy Melts in melted sugar-free chocolate, place on a piece of parchment paper and refrigerate until solid (about 15 minutes).
- If you would like a thicker coat of chocolate, return the candies to the freezer for a few minutes, then dip each back into the melted chocolate, return to the parchment paper and refrigerate until ready to serve.
- Like the melts, these candies can be stored in the refrigerator for several days or for over a month in the freezer in a sealed container.