Peanut Butter Banana Cups
Updated: Mar 7
Peanut Butter Banana 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!
Serving size: 8 mini peanut butter cups
Prep time: 5-10 minutes
Freeze time: 5 minutes
Total cook time: 15 minutes
peanut butter + banana filling:
¼ cup natural peanut butter (ingredients should only read peanuts)
2 teaspoons pure maple syrup
¼ banana sliced into thin slices
4 tablespoons cacao powder
6 tablespoons melted coconut oil
2 tablespoons pure maple syrup
pinch of sea salt
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 one month.
Did you make this sweet treat?
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Until next time,