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Pitaya Coconut Peanut Butter Cups
Alyssa

Pitaya Coconut Peanut Butter Cups

Colorful pitaya coconut peanut butter cups—a tropical twist on a classic treat, blending creamy peanut butter with exotic fruit flavors.
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Ingredients Method

Ingredients
  

  • 8 oz unsweetened coconut: This provides the base for your coconut cups lending a rich texture and a natural sweetness. Look for high-quality, unsweetened coconut flakes or shredded coconut for the best flavor.
  • 1-2 tablespoons melted coconut oil: Coconut oil acts as a binding agent providing a smooth consistency and adding healthy fats. You can substitute MCT oil if preferred, as it shares similar benefits.
  • 1/2-1 tablespoon agave honey, or maple syrup: This natural sweetener enhances the flavor while keeping the cups low in sugar. Feel free to adjust the amount to suit your taste buds or dietary needs.
  • 2-3 tablespoons defrosted pitaya smoothie packet: Pitaya adds gorgeous color and nutrition to the cups. If you have access to fresh dragon fruit you can blend it into a puree and use it as an alternative.
  • 1/4-1/3 cup of your choice nut butter: Nut butter adds protein healthy fats, and creaminess. Choose your favorite variety, such as almond, cashew, or peanut butter, to give your cups a delicious twist.

Method
 

  1. Prep 12 mini muffin liners: Place them in a muffin tin to create a convenient mold for your cups.
  2. Process 8 oz unsweetened coconut until creamy: Use a food processor to blend the coconut until it becomes a smooth paste, about 3-5 minutes. Scrape down the sides as needed. This creates the main body of your cups.
  3. Blend in sweetener and 2-3 tablespoons defrosted pitaya smoothie packet: Add 1/2-1 tablespoon agave, honey, or maple syrup to the food processor and mix until combined. The mixture should be slightly sweet and well-blended.
  4. Mix in 1-2 tablespoons melted coconut oil: Adding coconut oil will help create a smooth texture. Process until fully combined and set aside.
  5. Fill each cup with the pitaya coconut butter mixture: Spoon about 1 tablespoon of the coconut mixture into each muffin liner, pressing down slightly to form a layer.
  6. Add 1/4-1/3 cup of your choice nut butter: Place a small dollop of your chosen nut butter on top of the coconut layer in each cup, ensuring it is centered.
  7. Top again with coconut butter: Add another tablespoon of the pitaya coconut mixture to seal in the nut butter, ensuring it is fully covered.
  8. Chill for 10 minutes: Place the muffin tin in the refrigerator to let your cups set, making them easier to remove later.