Dark Chocolate Banana and Almond Butter Cups are one of my favorite healthy treats!
Can chocolate be part of a healthy diet?
Oh, yes yes yes. I firmly believe chocolate (in moderation, like just about everything else) can be part of a healthy diet. The problem becomes when we’re adding too much sugar to sweeten it up or eating it with other more questionable foods. A milk chocolate candy bar filled with high fructose corn syrup laced caramel doesn’t quite fit the bill.
One of my favorite desserts on the blog are these almond butter cups. But still, there’s added sugar. Sometimes I want to feel like I’m eating dessert when I’m really filling myself with wholesome goodness.
These dark chocolate banana and almond butter cups are the boom boom pow of healthy desserts. Three wholesome ingredients (four if you count salt), a few minutes of hands on work, and you’ve got a treat sitting in your freezer just waiting to cure that sugar craving / revive you after a workout / make your kids think they’re eating ice cream when they’re really eating bananas (I’m the worst).
Just a little sneak peak, I’ve been working hard trying to perfect a homemade, whole foods version of cookie butter. I can’t wait to show you, and stuff it inside these chocolate cups!
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Dark Chocolate Banana and Almond Butter Cups
- 8 banana slices
- 4 teaspoons almond butter, (I used creamy)
- 4 ounces dark chocolate, (at least 60% cacao)
- Maldon flaked sea salt or coarse sea salt
- Place bananas on a baking sheet and place in the freezer for at least 1 hour.
- Meanwhile, melt chocolate in a double boiler or in short bursts in the microwave. Line a mini muffin pan with 8 paper liners. Carefully spoon a small amount of chocolate into each liner, using the spoon to brush it up against the sides. Remove the bananas from the freezer and place one in each of the liners. Place about ½ teaspoon of almond butter in each cup. Top evenly with the remaining chocolate and sprinkle lightly with salt.
- Place the mini muffin pan in the freezer until the chocolate is set, about ten minutes. Then they can be transferred to an airtight container and stored in the freezer until ready to eat.