Chocolate Banana Peanut Butter Cups
You guys, I'm so excited about this recipe. I'm still pretty tentative about putting my own recipes out there - I'm such a perfectionist, and I love tweaking with things until I'm 110% satisfied. I'm finally ready to share the recipe for these sinfully delicious (but guilt-free) chocolate banana peanut butter cups!
Ingredients (makes 3 cups):
1) 4.5 oz dark chocolate (I used Lindt's 85% cocoa dark chocolate - this was equal to 8 pieces of chocolate)*
2) 8 tbsp unsweetened almond milk
3) 1/2 ripe banana (not super ripe - just enough so that it can be mashed with a fork)
4) 2.5 tbsp all natural peanut butter (smooth)
5) 10-12 drops liquid stevia (I used the Sweetleaf brand - can buy at Save-On Foods)
In a small pot, use low heat to melt dark chocolate with almond milk. Stir constantly with a spoon (I do not recommend using a whisk!), ensuring mixture does not get clumpy or burn. Add liquid stevia once mixture is smooth. Grease 3 wells of a regular sized muffin tin with coconut oil (makes cups easier to remove). Divide 1/2 of chocolate mixture evenly into 3 wells of tin. Place in freezer for 15-20 minutes, until hardened.
Mash 1/2 a ripe banana with a fork, until smooth. Divide evenly into 3 wells, on top of first chocolate layer. Then, divide peanut butter evenly into 3 wells, on top of banana layer (may need to warm up in the microwave first, if not runny enough). Freeze for 25-30 minutes, until hardened.
Divide remaining portion of chocolate layer evenly into 3 wells (may need to warm up for 15-20 seconds prior to doing so). Freeze for 2-3 hours, until completely hardened. Can store in the fridge or freezer - they hold shape best in the freezer :) Enjoy!
*I choose to use this type of dark chocolate as it is dairy free, very low in sugar, and a healthy source of monounsaturated fat. If dark chocolate isn't your jam, feel free to sweeten it up with some maple syrup. You could also use milk chocolate/a different type of dark chocolate instead!