For as long as I can remember, I’ve been bringing homemade peanut butter cups to Thanksgiving dinner. They’re always a hit and I’ve definitely mastered the art of throwing them together quickly!
Unfortunately with my sweet tooth, I could eat 10 of them at a time.. I will eat anything with chocolate and peanut butter! Of course this means I had to figure out a way to make them healthier so I can have them more often.
Welcome my healthy banana peanut butter cups!
Yields 2 mini cups
2 tbsp unsweetened cocoa powder
2 tbsp coconut oil, melted
1 tsp agave nectar
2-4 banana slices, depending on the size of the banana
1 tbsp peanut flour
1/2 tsp cinnamon
1 tbsp water
1/2 tbsp unsweetened, shredded coconut
2 mini muffin cups
Mix the cocoa powder, melted coconut oil, and agave nectar until well combined. Add extra agave if you prefer a sweeter chocolate. Spoon half of the mixture into the bottom of the muffin cups and spread onto the sides. Press a banana slice into the bottom layer of chocolate. Place in the freezer for a few minutes to let this first layer set.
Mix the peanut flour, cinnamon, and water until well combined. Feel free to add some agave to this mixture as well if you’d like it a little sweeter. Spoon the peanut butter mixture on top of the banana slices, but make sure not to get it on the edges! Put this back in the freezer to set again.
Top with the other half of the chocolate mixture and sprinkle some coconut on top. Back in the freezer for the last time for just a few minutes!
These get pretty melty, so make sure to serve chilled and enjoy!
What is your favorite go-to dessert?