I don’t have any pictures for this, but they look pretty much the same as the peanut butter cups so you can use your imagination. I tried something different today and don’t really consider it a success but it’s still really good and I’ve eaten maybe five of them already.

Equal parts almond butter and unsweetened, shredded coconut that’s been ground (in our coffee grinder, but I’m sure a food processor would work) even further. Greased the muffin tin with coconut oil. Smoked salt sprinkled on top.

The flavor is good (not too sweet!) but these MUST be kept frozen because the filling is much too runny, basically the same consistency as almond butter without any coconut. Maybe next time half powdered sugar and half coconut? I’ve made a similar candy (buckeyes) with peanut butter and powdered milk, but it really doesn’t taste like the real thing. Anyway, the coconut is maybe a good in-between. Or perhaps a mixture of all three…

The coconut oil really helped when it came time to smack the candies out of the muffin tin. I think any oil would work…

And finally, what I’m really working toward is a version of this that doesn’t have to be stored in the freezer or fridge. Does such a thing exist without using weird super-processed oils? Do I just need to be better about tempering the chocolate?