BANANA CHOCOLATE ALMOND BUTTER CUPS

Gluten Free | Dairy Free | Vegan

INGREDIENTS: Creamy almond butter, dark chocolate, refined coconut oil, ripe banana, flaked sea salt

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.

INSTRUCTIONS:

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.

INSTRUCTIONS:

Pour 1 Tablespoon  melted chocolate into each muffin cup. Place melted chocolate in the freezer for 10 minutes. 

INSTRUCTIONS:

While freezing, melt the remaining 6 ounces dark chocolate with ½ to 1 Tablespoon oil. Remove frozen chocolate cups and almond butter from the freezer.

INSTRUCTIONS:

Spoon ½ Tablespoon chilled almond butter on top of the frozen chocolate lined cups. Then press sliced banana on top. Pour the remaining melted dark chocolate over the cups to fill.

INSTRUCTIONS:

Skip the store-bought options, and make these homemade almond butter cups with dark chocolate and bananas for a better-for-you treat!

CHOCOLATE CUPS

CotterCrunch.com

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