Breastfeeding Friendly Dark Chocolate Almond Banana Cocoa Cups

Total time1 hr 25 min

Prep time20 min

Cook time5 min

Breastfeeding Friendly Dark Chocolate Almond Banana Cocoa Cups

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Ingredients

8 servings

For the cups

3 ripe bananas, peeled and sliced into ¼-inch rounds

For the chocolate layer

3 oz dark chocolate (70% cacao or higher), roughly chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Endangered Species Chocolate 72% Cocoa Smooth Dark Chocolate 3 Oz Madecasse 70% Cocoa Pure Dark Chocolate Bar, 2.64 oz Equal Exchange Dark Chocolate, Organic, 92% Cacao, Total Eclipse 2.8 Oz
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½ cup almond butter, smooth
2 tbsp unsweetened cocoa powder
2 tbsp maple syrup
1 tbsp coconut oil
¼ tsp ground cinnamon
⅛ tsp fine sea salt

For topping

¼ cup raw almonds, roughly chopped
1 tsp flaky sea salt (optional)

Instructions

1
Line 8 cups of a 12-cup muffin tin with silicone or paper liners. Arrange 3–4 banana slices in a single layer on the bottom of each lined cup, pressing them gently to cover the base.
2
Combine the chopped dark chocolate and coconut oil in a small saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes. Remove from heat.

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