Who doesn’t love chocolate and peanut butter together?  Toss in some flaked coconut and it takes me to another place.  It’s like a Mounds bars with peanut butter.  Remember Mounds when you were a kid?  Or maybe you still eat them.  They are good.

We are showcasing mini desserts in today’s Recipe Redux: “Show us your healthy small bite dessert creation.” 

Let’s talk chocolate.  I like to use darker chocolate as it cuts back on the sugar and the higher cocoa content is great for your blood flow and heart health.  For this recipe, I use 63% percent cocoa chocolate chips - you could use higher if you want to amp up the antioxidants, but be prepared for a more bitter tasting chocolate.

It’s super simple to melt chocolate and toss in whatever you want.  Be careful: chocolate is temperamental.  It will cease (or become hard and lumpy) if you heat it too long or get any moisture - a.k.a. water in it.  So take special care with your chocolate when melting it.

I have to be honest, I don’t use coconut very often.  I had flaked coconut in my fridge so I decided to use it since it goes so well with chocolate.   I use it sparingly to add flavor to dishes. Plus, coconut adds a hearty mouthfeel due to it’s robust fat content.  (Yes, it is saturated fat and the American Heart Association advises to monitor it.)   Sprinkle a bit into each mini muffin compartment . . .

I use a non-stick mini muffin tin, so you don’t even have to spray or grease the pan.  Love that.   Once you have your beds of coconut laid out, just dollop each with melted chocolate half way to leave space for the peanut butter and more chocolate on top.  (Yum!)

Who doesn't love chocolate and peanut butter together? Toss in some flaked coconut and it takes it… Click To Tweet

Chocolate Coconut & Peanut Butter Mini Cups 

Makes 12 mini cups

Ingredients

2 cups dark chocolate chips

1/2 cup toasted coconut flakes, finely chopped

1 1/2 teaspoons natural chunky peanut butter

Directions

In a microwave safe bowl, add dark chocolate chips.  Place in the microwave for 1 minute on Med-High temperature.  Take out and stir and place back in 30 seconds.  Remove and stir until smooth.

Place 1 teaspoon of coconut into each of the 12 non-stick muffin compartments.  Pour in melted chocolate filling each compartment just half-way.

Dollop 1/8 teaspoon of peanut butter on top of each one.  Pour the remaining chocolate to fill each one to the top.

Place the muffin tin in the freezer for 2 - 3 hours.  Remove from freezer, pop each one onto a small plate or bowl.  Serve with a dollop of vanilla ice cream, if desired.