- 1 ripe banana
- 1/4 cup almond butter (or creamy peanut butter)
- 1/2 teaspoon ground vanilla bean (or vanilla extract)
- 3 1/2 ounce dark chocolate (or 1/2 cup dark chocolate chips)
- 1/4 cup milk of choice (skim, unsweetened almond, soy, or coconut milk)
In a small bowl, mix the banana, vanilla and almond butter.
Mash it together well and set aside.
Place 6 liners in a muffin tin and spray liberally with oil spray.
Silicone muffin liners work best as it’s easier to remove the chocolate when it’s time to eat.
Set aside and prepare chocolate.
In a saucepan, melt the chocolate and milk on medium heat, stirring constantly.
Once you get a smooth chocolate, add a generous tablespoon to the bottom of each muffin liner.
Once you have placed chocolate at the bottom on each cup, stick it in the freezer to firm up, about 10 minutes.
Once the chocolate is firm, distribute the banana filling evenly onto each cup and spread out evenly with fingers.
Then spread remaining chocolate among each, using your fingers to spread each layer evenly.
Place tin back in the freezer for at least 4 hours or overnight.
Pop each “cup” out of the liners and serve immediately!