I am always looking for a way to provide my kids with special sweet treats that are healthier than their processed counterparts.  Whether it be cakes, cupcakes or candy bars, it is possible to satisfy both your children’s requests and your standards of what constitutes a healthy dessert.  Now while I try to always reduce sugar, use pure stevia and use raw organic honey as a sweetener, I am of the mindset that if you are at least avoiding processed sweets and artificial colors (which are in just about all processed desserts, boxes, frosting, etc) then you are doing a great job. 

Chocolate Coconut Peanut Butter Cups
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Ingredients
  1. Peanuts, 2 cups will give you a pretty large batch mini cups
  2. A few tablespoons butter ( from grass fed cows)
  3. Organic powdered sugar, or a sugar free brand such as Swerve, to taste
  4. a large pinch of unrefined sea salt
  5. unsweetened shredded coconut (optional if you don't want coconut in them)
2 options for chocolate coating
  1. Dark chocolate or semi sweet chocolate, find a brand without soy such as Enjoy Life brand
  2. 1 tsp vanilla
  3. Or
  4. Cocoa powder
  5. Raw Organic Honey
  6. Vanilla
  7. Coconut Oil or melted grass fed butter
In a food processor
  1. Combine peanuts, powdered sugar, butter and salt until creamy to taste
  2. Fill mini cupcake papers halfway with the peanut butter mixture. Sprinkle shredded coconut on top. Place in freezer.
Chocolate topping
  1. In a double broiler (or makeshift double broiler) melt chocolate and vanilla. Pour on top of coconut.
  2. Or
  3. Combine cocoa powder, honey, vanilla and melted butter or coconut oil. Pour on top of frozen peanut butter and coconut.
  4. Place back in freezer. I recommend storing in the the freezer or fridge.
Becky's Mindful Kitchen http://beckysmindfulkitchen.com/blog/