Description
Skip the store-bought options, and make these homemade almond butter cups with dark chocolate and bananas for a better-for-you treat!
Ingredients
- 1/2 cup creamy almond butter (see notes)
- 12 ounces dark chocolate, divided
- 2 Tablespoons refined coconut oil, divided (see notes)
- 1/2 teaspoon pure vanilla extract (optional)
- 1/2 ripe banana, sliced 1/8th to 1/4 inch thick
- Topping: sea salt and dark chocolate drizzle
Instructions
- Line a regular size muffin pan with liners and set aside. Place ½ cup almond butter in the freezer for 10 minutes to thicken while melting the chocolate.
- Melt 6 ounces dark chocolate (half the chocolate) with 1 Tablespoon coconut oil in a microwave-safe bowl in 30 second increments, mixing between until melted. (If preferred, chocolate can be melted with coconut oil directly in a saucepan over low heat on the stove top, gently stirring in intervals). If desired, stir in the optional vanilla extract.
- Pour 1 Tablespoon melted chocolate into each muffin cup. Tap the pan a few times so the chocolate will evenly spread around each muffin cup. Place melted chocolate in the freezer on a flat surface for 10 minutes to harden and set.
- While freezing, melt the remaining 6 ounces dark chocolate with 1/2 to 1 Tablespoon oil.
- Remove frozen chocolate cups and almond butter from the freezer. Spoon ½ Tablespoon chilled almond butter on top of the frozen chocolate lined cups. Then press sliced banana (1-2 slices per preference) on top (or skip adding the banana in the middle and top the chocolate cup with it instead).
- Pour the remaining melted dark chocolate over the cups to fill (about 1 Tablespoon). If desired, top each cup with the remaining banana slices. Garnish with dark chocolate drizzle and sea salt.
- Freeze for 20 minutes or until set. Allow the cups to sit at room temperature for 5 mins before serving from the freezer. Store the almond butter cups in an airtight container in the fridge for up to 3 weeks.
Notes
Substitute Tips – Sunflower seed butter can be substituted for the almond butter for a nut-free version and Enjoy Life Dark Chocolate can be used for a vegan option. Mini muffin cups may be substituted for regular muffin cups, just make sure the bananas are cut smaller to fit.
Prep Tips –  Do not use an oily based almond butter otherwise the filling will be oily at room temperature. You won’t need the whole ½ cup of almond butter but it’s best to have more just in case. Use refined or expeller pressed coconut oil to avoid coconut flavor in the melted chocolate.
Storage Tips – Store the almond butter cups in an airtight container in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: n/a
- Category: dessert
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 238
- Sugar: 7.5 g
- Sodium: 6.2 mg
- Fat: 18.4 g
- Saturated Fat: 9.1 g
- Carbohydrates: 15.1 g
- Fiber: 3.9 g
- Protein: 3.8 g
- Cholesterol: 0.9 mg
