Inside-Out Coconut Peanut Butter Cups

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Bittersweet or semisweet chocolate, as needed
2 teaspoons honey, optional
Tropical Traditions Coconut Peanut Butter, as needed
4 teaspoons vanilla extract

Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).

Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract and honey (if needed).

If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.

Spoon the chocolate into each paper cup (it’s the middle of your inside-out ‘coconut’ peanut butter cup).

Drizzle more coconut peanut butter over the top to seal the sweet deal on your “Inside-Out Coconut Peanut Butter Cups” and pop the pan into the freezer for just a few minutes so they can harden.

Peel the paper off, admire its beauty, and enjoy!

Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.

You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).

Recipe submitted by Michelle, Diggins, MO

Submit your recipe here!

Published on February 19, 2010

(1 votes, average: 4.00 out of 5)

5 Comments

Angie November 9, 2011 at 11:23 am - Reply

Oh these look good! I might make it with regular peanut butter and the coconut oil and coconut cream concentrate, as I have no coconut peanut butter. Oh these look so yummy! :)

kd August 14, 2010 at 3:19 pm - Reply

I made these, but put them in the mini cupcake tins instead. Perfect size! I kept them in the fridge instead of freezer, and the chocolate was still hard – but if they sat out for more than a couple of minutes, the peanut butter would be quite melty. We’d let them sit just long enough to break the chocolate without having to spoon out the peanut butter.

Sandra May 21, 2010 at 6:50 pm - Reply

Very delicious recipe!  I just happened to be out of vanilla extract, so I used 1 tsp raw honey and 1tsp coconut cream concentrate along with the extra dark chocolate for my filling.  Oh my goodness…

Michele March 4, 2010 at 9:26 pm - Reply

Oh, that sounds really delicious.

You’re most welcome for the idea – thanks for making them, and for sharing your experiment!

Dakotah February 26, 2010 at 9:35 pm - Reply

I made these tonight and they are pretty good. I changed the recipe to suit what I already had in the kitchen. For the peanut butter I used organic creamy, about one cup. I added roughly 1/2 cup gold label coconut oil and maybe 1/4-1/3 cup coconut creme concentrate. I added some Himalayan salt to the unsalted peanut butter, one teaspoon vanilla and about 1 tablespoon honey. I put this in a glass measuring cup I could easily pour from. 
I put 4.5 oz (1/2 package) of semi-sweet organic chocolate chips in a bowl placed both containers in a 200 degree oven to get melty while I did other things.
Once melted, I poured some peanut butter mix into a paper cup, spooned in a little chocolate and then poured more peanut butter on top. 
I put them in the refrigerator to cool. The chocolate gets really hard so I’m not sure I would want it in the freezer.
This recipe made 14 generous peanut butter cups. They are very rich.
Thanks for the idea!