1/3 cup melted coconut oil
1/3 cup sunflower seed butter
1/4 cup unsweetened cocoa powder
1/4 cup unsweetened shredded coconut
1/4 cup salted peanuts, chopped
1/2 tsp vanilla extract
1 tsp honey
In a small sauce pan over low heat, melt your coconut oil and sunflower seed butter, stirring frequently. Add in the remaining ingredients and stir until completely mixed. Remove from heat. Spoon mixture into a mini-muffin tin lined with paper baking cups. It fills about 15. Chill the mini-muffin pan in the fridge for 1 hour. Serve cold because they melt really quickly, and store in the fridge.
Notes: There are some days when my son just doesn't eat a lot of food. On those days, I want to make sure that every single morsel of food he is willing to swallow is full of calories, specifically fat. These accomplish that goal really well! They look deceptively like Reese's Peanut Butter Cups, but taste nothing like them. Its hard to describe what they taste like...nutty, not sweet, a little crunchy, a hint of salt and cocoa.
I make them in the mini-muffin tin because it is very appealing to a 3 year old and makes for easy cleanup, but you could also make these in an 8x8 glass pyrex baking dish and cut them with a knife. I tried this first and found it to be pretty messy and not as easy to "grab" from the fridge.