⅓cup(85g) peanut butter (natural or creamy - see note)
⅓cuppure maple syrup (see note)
⅓cup(28g)cocoa powder, natural, dark or Dutch-process
¾cup(64g)unsweetened shredded coconut or quick oats (see note)
⅓cup(85g)peanut butter (natural or creamy - see note)
1tablespoonpure maple syrup
½ to 1tablespooncoconut oil
Line a 12-cup muffin tin with muffin liners.
For the chocolate mixture, in a medium microwave-safe bowl, add the coconut oil, peanut butter, maple syrup, and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until the mixture is melted and smooth.
Stir in the vanilla, salt and coconut (the mixture may be runny; that's ok). Scoop the mixture evenly into the bottom of the muffin liners. Refrigerate while making the peanut butter topping.
For the peanut butter mixture, in a small microwave-safe bowl, add the peanut butter, maple syrup and coconut oil. Microwave until melted and smooth (don't over heat).
Scoop the peanut butter mixture on the top of the chocolate mixture (it's ok if the chocolate layer isn't fully set up).
Refrigerate until set up, about an hour. Keep refrigerated and serve chilled.
Peanut Butter: I've made this recipe using natural peanut butter and also regular creamy peanut butter (like Jif). Both work great. Using natural peanut butter gives a nuttier flavor and a thinner consistency to both the chocolate and peanut butter layers (it'll set up just fine in the refrigerator).Maple Syrup: I have only used pure maple syrup in this recipe; you could probably experiment with honey or other sweeteners.Coconut: my favorite coconut to use in this recipe is finely shredded unsweetened coconut (like this coconut). My dad has made several variations of this recipe using quick oats (or half coconut/half oats) with good results (he also adds chopped nuts and dried fruit).Cocoa Powder: natural, unsweetened cocoa powder gives these PB cups a semisweet vibe; using Dutch-process or dark cocoa lends a rich, dark chocolate vibe.