Inside-Out Coconut Peanut Butter Cups

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• bittersweet or semisweet chocolate, as needed
• 2 teaspoons honey, optional
• coconut peanut butter, as needed
• 4 teaspoons vanilla extract

Directions:

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

Place the chocolate in a double boiler to melt and 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 and photo submitted by Michelle, Diggins, MO.

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These cookies are naturally gluten-free. Think flourless chocolate cake in a meringue cookie form.

Now that I’ve gotten your attention, you’ve probably already scrolled down and taken a look at the recipe and are perhaps surprised by the amount of sugar. But before you leave, let me assure you that that is the correct amount of sugar.

Think about it.

We’re using pure, unsweetened, cocoa in this recipe, and over half a cup at that! That’s a lot of concentrated, bitter stuff you know. The amount of powdered sugar used is just enough to make it a bittersweet type chocolate flavor, since we’re not using presweetened chocolate. If we were using a block of bittersweet chocolate, chances are that would be the only sweetener used, but we’re not using that.

Also, keep in mind that powdered sugar will about double in volume when ground into a powder. So technically, 1 cup of granulated sugar will make about 2 cups of powdered.

Make sense?

Sure it does.

So don’t try to decrease the sugar amount and expect the cookies to turn out the same. They won’t. I’ve already tried. They came out soggy and flat as a pancake. No lie. Not to mention they were bitter. One work: Yuck.

With the correct amounts of each ingredient, these cookies bake up like a meringue on the outside with a wonderfully chewy, fudgy, rich, deep chocolate inside.

Hungry yet?

Enjoy!

Sarah

Gluten-Free Chocolate, Coconut Chewies

Ingredients:

• 2 ounces organic cocoa, about 1/2 cup plus 3 tablespoons
• 11 ounces powdered sugar, about 2 3/4 cups
• 1/4 teaspoon salt
• 3 egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/2–1 cup dried, unsweetened flaked coconut

Directions:

Preheat oven to 350 degrees F. Grease cookie sheets with palm shortening or line with parchment paper.

Stir dry ingredients (except coconut) together in a stand mixer fitted with a whisk attachment.

On low speed, add egg whites one at a time. Add vanilla extract and turn mixer on high for about 2 minutes until the batter has thickened.

Gently and briefly fold the coconut in. Don’t mix it in completely.

Drop batter (about the side of a rounded measuring tablespoon) onto a prepared cookie sheet. Bake for 13–15 minutes. Cookie should be puffed and cracked. You can let the cookies cool on the cookie sheet or remove them and let cool on a wire rack.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Coconut Oil Fudge with Nuts and Fruit
Servings: 25
Preparation Time: 15 minutes

Ingredients:

• 2 cups Virgin Coconut Oil, softened
• 3/4 cup finely chopped nuts
• 1 cup organic cocoa powder
• 7 tablespoons maple syrup or honey
• 1/4 cup chopped dried organic cherries
• 1/4 cup chopped dried organic cranberries

Directions:

Prepare all ingredients before mixing together.

In the bowl of a standing mixer, stir coconut oil until creamy with no lumps (if oil is too thick, set bowl in warm water). Add nuts, cocoa powder, and sweetener, mixing after each ingredient. Mix the dried fruit in.

Spread fudge into 7 x 11 or 8 x 8-inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.

Recipe submitted by Mike, Hobart, WA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!