The clock was ticking and I had a couple of hours to whip up a delicious dish, get ready with hair and makeup, and drive to my friend's house for a home cooked meal. I was debating on what to bring. I was still in bed with my cheetah fleece pj's on and had no urge to get out of my fluffy warm comforter. It was a gray gloomy day, one where you just want to curl up next to a cozy fireplace with a good book. I didn't want to go outside in the bone chilling cold to go to the grocery store, so I rummaged through the cabinets and the fridge to see what I could find. My friend loves sweets, so I thought I'd make dessert. I finally made my way to the kitchen, opened up the cabinet and there looking right at me was a jar of crunchy peanut butter and granola beside it. The two would make a tasty combination. I opened the fridge and discovered semi-sweet chocolate chips and coconut flakes; this was the beginning of a yummy, decadent dessert you won't want to share.
- 1 cup of peanut butter (we used Trader Joe's Crunch Salted Peanut Butter with Chia and Flax Seed for extra crunch and flavor, but you can use any peanut butter your heart desires)
- 1/2 cup coconut oil
- 1/4 cup of honey
- 1/2 cup of chocolate semi-sweet or dark chocolate
- 1 cup of rolled oats or granola (we used our own yummy granola mixture)
- 1 teaspoon vanilla
- 3/4 cup of coconut flakes
- 1/4 cup of toasted slivered almonds
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of paprika
- 1/4 cup dried fruits (ours had dried cranberries, blueberries, and apricots)
- In a sauce pan melt peanut butter, coconut oil, and honey on low-medium heat.
- Remove pan from heat and stir in chocolate till melted.
- In a small pan toast 1/4 cup of coconut flakes on medium-low heat until golden brown and set aside.
- Mix rolled oats/granola, vanilla, coconut flakes, toasted coconut flakes (save 2 tablespoons for topping), toasted slivered almonds, cinnamon, paprika, and dried fruits until fully coated with the smooth chocolaty peanut butter mix.
- Take the muffin pan and oil each cup.
- Scoop a tablespoon full of the mix and plop it into each cup (make sure each cup is fully covered.
- Optional, top the chocolaty cups with toasted coconuts.
- Pop in the fridge for 2-4 hours.
- When the mixture is solid and cold use a butter knife to carve around each cup to loosen it from the pan and plate it.