Chocolate Peanut Butter Coconut Cups and First Post

Call it the catalyst for something great. Call it a one hit wonder.....only time will tell! But the recipe for these little beauties are what compelled me to start this blog. Thank you to all my sweet friends who asked for this recipe - you inspire me! My very first post is dedicated to you.....

Chocolate Peanut Butter Coconut Cups

• 1/3 Cup Coconut Oil
• 1/3 Cup Natural Peanut Butter (creamy or crunchy - your choice!)
• 2/3 Cup semi-sweet or dark chocolate chips + about 36 more to add to cups
• 1/2 Cup salted peanuts (or more if desired - may not need if using crunchy peanut butter)
• 1/4  Cup shredded unsweetened coconut

1. In a medium sauce pan on low heat, melt coconut oil, the 2/3 cup of chocolate chips, and peanut butter until completely smooth, stirring as needed.
2. Meanwhile line mini cupcake tins with about 15-18 paper mini cupcake cups.
3. Place a few peanut halves (or as many as you like, I like about 3-4), 2 chocolate chips and about 1/2 tsp of shredded coconut in each cup.
4. Carefully pour melted chocolate peanut butter mixture into each cup about 2/3 way to the top. Depending on how many add ins and how high you fill them, you should get about 15-18 mini cups filled.
5. Sprinkle top with a little more coconut (just for fun).
6. Place on a tray (so that they don't tip) and put into the refrigerator for 1-2 hours or until firm.
7. These should be kept in a sealed container in the refrigerator. 
8. Try to not to eat all of them the first day. Amen.

Notes: 

• For those who prefer not to have shredded coconut, they taste fantastic sans coconut. Better than fantastic, really. I should know. I ate a few.
• Because coconut oil melts at 76 degrees, these melt pretty quickly when warm fingers are holding them. Having said that, licking said fingers is fun for kids (and adults....ahem!)
• I'm sure you could switch out the add ins with anything you like - raisins, cashews, cocao nibs.....