Dark chocolate, almond butter, banana cups topped with sea salt flakes
Dark chocolate, almond butter and bananas should just be a must in any kitchen. This was one of the first desserts I made for him after our amazing day up at Pacific Palisades and Santa Monica. I added in the banana later after noticing that Jon would still eat the dark chocolate and almond butter cups with a banana in his hand...so I thought, why not put it all together? These are really simple to make and are full of possibilities so find and unleash your inner chef and create your own delicious dark chocolate cup!
*These can also be made without the banana! The same steps still apply :)*
8 oz. dark chocolate (80% or higher)
½ c raw almond butter
1-2 tbsp maple syrup (adjust for your sweetness level)
1 tsp. vanilla extract/powder
A pinch of sea salt
Maldon sea salt flakes
**Find and unleash your inner chef and create your own delicious cup!**
You can substitute the almond butter for cashew butter, hazelnut butter, coconut butter, sunflower seed butter, etc. Or! Do a half and half mixture! (I've used 1/4 cup almond butter and 1/4 cup cashew butter)
For the sweetener, try raw honey or stevia or a combination of all three!
Feel free to leave the bananas out all together or use another fruit like strawberries, raspberries, apples, pears etc. Just make sure you cut them small and even to fit inside the mini muffin mold.
1. Slice bananas about 1/4 inch thick. Set slices on parchment paper of baking sheet bad place in freezer for at least 20-30 minutes or until firm.
2. Melt dark chocolate over double broiler. Turn the heat off but keep the bowl over the water.
Tip #1: you can also melt this in the microwave. Just make sure you do this in 20-30 second intervals and stir until melted in between intervals.
3. Mix almond butter, maple syrup, vanilla and sea salt.
4. Assembly time! Place mini muffin liners in tin.
5. Spoon ~1 tsp of chocolate into liner and swirl gently so chocolate goes up onto the side of liners.
6. Place a dollop of almond butter mixture on top of a banana slice and flatten into a disc.
Tip #2: you can also sandwich the almond butter mixture in between two slices of banana depending on your preference for bananas! Or carb intake :-)
7. Put banana slice with almond butter into muffin liner with almond butter side down.
**If you are making these without the banana, take ~1/2 tsp of the almond butter mixture and roll into a ball and flatten into a little disc. Then place these into the chocolate lined cups**
8. Top with chocolate until banana slice is covered.
9. Sprinkle maldon sea salt flakes on top and set into freezer or refrigerator (depending on how quickly you would like to eat these of course) for 20-30 minutes.
**I usually set them in the refrigerator for about 5-10 minutes after I've topped them off with chocolate to let the chocolate set a little bit. I wait until the chocolate is more of a matte finish versus still glossy. Then I'll take the tray out and sprinkle the salt on top. This way, you can see the sea salt flakes much better! And they won't just dissolve into the chocolate right away.**
10. Enjoy as soon as possible! These go fast!