Banana Peanut Butter Cups
We all know the best ratio for a peanut butter cup is 90% peanut butter 10% chocolate, right? At least, that’s my opinion. That’s why these little cups have more peanut butter than chocolate and I just couldn’t resist adding a slice or two of banana.
Sweetened to perfection (without any refined sugars) and topped with a sprinkle of sea salt. So easy, so yummy, so nutritious! These little cups are made with a superfood ingredient, have 0 refined sugar and take 15 minutes to make! An easy little snack or dessert you can pop in your mouth straight from the freezer. I love enjoying this snack after lunch or dinner for a quick sweet treat. Share with all your friends because these are vegan and gluten free. They can easily be made paleo friendly- just sub peanut butter for almond butter. Enjoy friends!
Why you want to make these?
It’s pretty simple really. These little banana peanut butter cups are full of healthy fats, protein, 0 refined sugar and are SO EASY to make. They’ll satisfy your sweet tooth and will be loved by many. Trust me on this one. Every single person I’ve shared this recipe with has instantly fell in love. There’s just something so amazing about the peanut butter and chocolate combo, and add a slice or two of banana and it creates the perfect little cup of perfection. Feel free to sub out peanut butter with your choice of nut butter or sun butter if you have a nut allergy. They come out perfect every time!
Ingredients you’ll need:
- natural peanut butter
- maple syrup
- banana
- cacao powder
- coconut oil
- sea salt
And that’s it! I told ya. Simple and super easy.
How to make?
These little peanut butter cups will take you less than 15 minutes to make. First you’ll line a mini muffin pan with mini muffin liners. Then you’ll mix your cacao powder, maple syrup and coconut oil in a small mixing bowl, or glass measuring cup (one with a spout is best). Next you’ll pour just a little but of your chocolate mixture into each muffin cup- just until it covers the bottom. You want to be careful not to over fill (remember we want more pb than chocolate). Place your muffin pan in the freezer for 1 minute. Remove pan from freezer and add your peanut butter and banana slices. Slowly pour the remainder of your chocolate on top of each peanut butter cup and place back in freezer for 5-7 minutes. Each right away or store in the freezer to enjoy later!
Banana Peanut Butter Cups
Equipment
- small mixing bowl
- mini muffin tin
- spoon
- rubber spatula
- freezer
Ingredients
homemade dark chocolate
- 4 tablespoons cacao powder
- 6 tablespoons melted coconut oil
- 2 tablespoons pure maple syrup
- pinch sea salt
peanut butter + banana filling
- 1/4 cup natural creamy peanut butter no sugar added
- 2 teaspoons pure maple syrup
- 1/4 banana thinly sliced
Instructions
- Line a mini muffin tin with 8 paper liners and set aside. In a small bowl combine peanut butter and maple syrup. Stir until well combined.
- In a separate bowl, (something with a pourable spout would be best) combine cacao powder, melted coconut oil and maple syrup. Mix ingredients together until a thin chocolate liquid appears.
- Carefully pour a little liquid chocolate into each muffin cup until the bottom is just covered. You want a thin layer of chocolate on the bottom, but not too much because you want enough chocolate to use for the top. Place muffin pan into the freezer for about 1 minute.
- While chocolate hardens in the freezer, slice banana. Remove muffin pan from freezer and spoon peanut butter into each cup until all gone. Carefully press 1-2 banana slices on top of each peanut butter cup until the peanut butter slightly spreads into the hardened chocolate.
- Pour remaining liquid chocolate on top of each peanut butter banana cup until fully coated. Sprinkle with sea salt and place in freezer for 5 minutes or until chocolate is fully hardened.
- Store in freezer in an airtight container for up to three months.
Notes
Did you make this sweet treat?
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I love seeing your recreations of my fun + wholesome recipes!
Until next time,
Stay Sweet.
-Ashley
