I realized yesterday that I’ve been severely neglecting my “Desserts” tab on this blog, so I decided to try something simple and new! I follow a lot of raw/vegan food blogs and most all have recipes for a chocolate cup of some kind, whether it be peanut butter, coconut, or peppermint. While I was trying to decide which filling to make, I spotted our huge stash of bananas and a light went off – what about dark chocolate banana cups?! And so these yummies were created 🙂
Also, I have been given the responsibility of making the desserts for Christmas. These are probably going to be one of them, so I wanted to give the recipe a test run and see how they turned out, which in my (and my sister’s) opinion, is pretty dang delicious! What’s even better is that they are filled with healthy fats from the coconut oil and antioxidants from the chocolate, and are 100% vegan and gluten free!
Makes 4 Reece’s-sized cups
You will need:
3 tbsp coconut oil
1 tbsp agave nectar/honey
1-2 tbsp raw cacao powder (depending on how chocolatey you want it)
Firstly you will need to make your hot water bath for your chocolate sauce. Fill 1/4 of a small sauce pan with water and turn on medium-low heat. Place a glass bowl on top of the sauce pan, ensuring that the bottom of the bowl does not touch the water. The water does not need to be boiling, just heated enough to warm the bottom of the bowl. Place the coconut oil in the glass bowl and let it melt down. Add the agave syrup and cocoa powder and mix until there are no clumps and the chocolate is smooth.
Line a muffin tin with 4 paper muffin molds. Scoop a couple spoonfuls of the chocolate sauce into the molds so the bottom is covered. Place in the freezer for about 5 minutes to harden up. It doesn’t take long for the chocolate to harden because coconut oil solidifies very easily.
While you wait, smash your banana completely into a puree, getting out as many clumps as possible. Remove the muffin tin from the freezer and evenly spread the mashed banana over the frozen chocolate. Return to the freezer for about 20 minutes, letting the banana chill. To finish the cups, evenly distribute the rest of the chocolate sauce over the cups, completely coating the banana. I had just enough chocolate to make 4 cups.
Return to the freezer for a few hours so the banana can freeze.
When ready to serve, place in the fridge or on your counter to thaw slightly so they are easier to eat. And make sure you have a napkin because these will give you a serious chocolate mustache!!