High Fructose Corn Syrup Free Dark Chocolate Almond Banana Cocoa Cups
Total time1 hr 25 min
Prep time20 min
Cook time5 min
4.9(13)
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Learn more →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
- 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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