Dark Chocolate Banana Cups

I’ve had a terrible sweet tooth lately and have been making desserts left and right. All of my choices seem to be somewhat on the healthy track… desserts, healthy — can I say that? I picked up some dark chocolate morsels earlier this week anticipating to recreate my favorite chocolate treat: Reese’s Peanut Butter Cups. As the week went on, I thought more and more about it…

When I came home from work today, I spotted one sad, lonely banana hanging out in the fruit bowl. DING DING DING! Dark Chocolate Banana Cups were my first thought. Sure enough, 6 of these beauties were created. Look at that chocolate and banana goodness!

Here is what you’ll need:

  • 1.5 cups dark chocolate morsels
  • 1/2 cup unsweetened almond milk
  • 1 banana, mashed

Get out 6 silicone cupcake liners (you can use paper liners if that’s all you have). Place the liners in either a cupcake pan or in a baking pan.

Heat up a medium both with about 1-inch of water — bring to a boil. Turn the heat down to medium and allow the water to simmer. Place a heat-proof bowl on top (either glass or stainless steel) to create a double boiler. Add the chocolate and milk; stir until melted and combined — about 4 minutes.

Spoon some chocolate into each liner — fill it up about half way. Pop ’em in the freezer for about 20 minutes, allowing the chocolate to set. After time is up, spoon some mashed banana atop the chocolate and then top it off with the rest of the chocolate. The chocolate should fill just below the rim of the liner. Now, back in the freezer they go for about an hour or so.

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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