Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Raw Chocolate Cups with a Banana Filling

By Friday, May 30, 2014 , , ,


There's just something about frozen ripe banana that just tastes incredible. When I tried banana icecream a few weeks ago I was so surprised at how creamy and sweet it is, without anything added. With that in mind, I wanted a way to be able to incorporate the delicious taste and texture of frozen banana with chocolate.

Now the obvious choice was to make chocolate cups. Like the famous Reese's peanut butter cup, but well and truly given a vegan health kick. Raw chocolate, packed full of iron and antioxidants and free from refined sugar and dairy, filled with a sweet and creamy banana filling.

The combination of the rich dark chocolate and the super sweet banana filling is a flawless pairing. They go together like banana and peanut butter! That's a thought actually.. maybe I could mash the two raw chocolate cups together and make a banana + peanut butter raw chocolate cup? Imagine that!

These make the perfect treat for when you are trying to impress your non vegan friends, or even if you fancy something sweet, because you probably have all the ingredients in your house! They're ultra satisfying and friendly for anyone seeking a healthier alternative to a block of milk chocolate.

I added in some maca powder to my raw chocolate mixture for an extra superfood boost. Maca is great for endurance, energy and also for restoring hormonal balance. Plus I like the malty taste it adds! I use Organic Burst which is a certified organic brand and I really enjoy it.

Makes 4 cups

You will need:

Raw Chocolate:
1/4 cup cacao butter/coconut oil
1/4 cup cacao powder
2-3 tbsps maple syrup/agave nectar/rice syrup
1 tsp maca powder

Filling:
1 over ripe banana, cut into slices

Topping:

Chopped nuts/flaked almonds/cacao nibs/sea salt

Melt the cacao butter/coconut oil in a glass bowl over a pot of boiling water. Then simply combine the melted cacao butter/coconut oil with the cacao powder, sweetener and maca powder. making sure there are no lumps. Put about 1 tbsp of this mixture in the bottom of mini cupcake cases and freeze for approximately 5 minutes, or until set. Next, put a slice of banana on top of the chocolate into the middle of the cup. You can also cut some of the slices in half and do a half slice on either side of the slice in the middle. Pour the remaining chocolate mixture over the cups, so the banana is completely covered, sprinkle on any optiona toppings then return to the freezer to set. Store in the fridge and enjoy at room temperature!

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4 comments

  1. Which brand do you use for cacao powder?

    ReplyDelete
    Replies
    1. Whatever is cheapest on amazon at the time!

      Delete
  2. The maca powder is it necessary? Can i replace it with something else?

    ReplyDelete