Healthy Toasted Coconut Chocolate Peanut Butter Clusters
Want to indulge in a tasty treat without feeling guilty? Look no further than these mouth-watering Healthy Toasted Coconut Clusters, made with just three simple ingredients: smooth milk chocolate, toasted coconut, and peanut butter!
Servings: 16
Ingredients
- 2 cups vegan milk chocolate we used 4 bars of Chocolove or chocolate chips, can also use semi-sweet, dark or white chocolate bar or chips
- 1 cup toasted coconut flakes or or unsweetened shredded coconut, add more if you want more
- ¼ cup peanut butter creamy or crunchy
Instructions
Making the Coconut Clusters
- Use a mini silicone muffin tin or line a mini muffin tin with liners. Lightly spray with non-stick cooking spray. Set aside.
- In a microwave-safe bowl or stovetop, add the chocolate bar or chips. Melt them in 20-second spurts until melted.
- Mix in the peanut butter.
- If you want some of the toasted coconut on the tops, reserve some of the toasted coconut for the tops and then fold in the remaining toasted coconut flakes mixing well until fully incorporated.
- Using an small cookie scoop or use a tablespoon, scoop out portions of the mixture and place them in the tins. At this time, sprinkle some toasted coconut on the tops if desired.
- Refrigerate the coconut clusters for 20 minutes, or until firm.
- Remove them from the refrigerator when ready to serve or freeze up to 6 months.
For Toasting Coconut
- Preheat oven to 325 degrees. Place parchment paper on a baking sheet and measure out 1 to 1 ½ cups of unsweetened shredded coconut and spread out a layer on the paper.
- Allow the coconut to toast in the oven for eight to 10 minutes, stirring every three to four minutes, until it's golden.
Notes
If you don't want toasted coconut, feel free to use any unsweetened or sweetened coconut you wish.