Chocolate Almond Banana Cups
- Yield: 12 pieces
- 1 very ripe banana, mashed
- 1/3cup almond butter
- 1/2 teaspoon ground vanilla beans or vanilla extract
- 4.5ounces dark chocolate or 1/2 cup chocolate chips
- 1/4 cup almond milk
- Mix together the banana, almond butter, and vanilla in a small bowl.
- Mix the chocolate and the milk in a double boiler. Heat and keep stirring until the chocolate is melted and very smooth (about 5 minutes).
- Pour a small amount of chocolate into the bottom of a lined muffin cup. Once you have a little chocolate in the bottom of each cup, place the muffin pan in the freezer to set (5 to 10 minutes).
- When the chocolate is firm, spoon a little dollop of the banana mixture into each cup, on top of the chocolate. Once all the cups have an even amount of banana mixture, fill them with the remaining chocolate and place them in the freezer to set. This should take a few hours.
- Serve immediately after removing them from the freezer. These will last for up to 6 months frozen.
- To create a double boiler, fill a medium saucepan with water. Bring the water to a boil, then place a heatproof glass bowl on top of the pot. Add the chocolate chips and nut milk to the glass bowl. This will allow you to gently melt the chocolate without burning it.
- There are two things to note about storing these cups: First, they must be kept in the freezer, or else the banana gets too mushy. Second, they melt very quickly once out of the freezer, so only pull them out right before you intend to eat them.
Recipe from DIY Nut Milks, Nut Butters & More by Melissa King (The Experiment, 2014)