Peanut butter, banana, and chocolate in one delicious bite! These chocolate cups are filled with a creamy ganache-like chocolate filling, smooth peanut butter, and topped with a piece of banana. Easily made nut-free to suit any restrictions or preferences!
paleo-friendly (gluten/grain/dairy free), refined sugar free vegan, easily nut free
- 1 3/4 cups (8 oz) finely chopped chocolate or chocolate chips
- 3 tbsp (40 grams) coconut cream (solid part from the top of a fresh can of coconut milk)
- 2 tbsp (20 grams) maple syrup
- 4 tbsp (60 grams) peanut butter or other thick and creamy nut/seed butter of choice with 1 ingredient
- 1/2 tsp coconut oil
- dash sea salt
- 12 slices fresh banana, 1/2 inch thick*
Prepare a mini muffin pan by lining with baking cups.
Melt the chocolate in a medium bowl by microwaving in short 5 second bursts until the chocolate is completely melted. Or, melt the chocolate in a small bowl over a double boiler. Once chocolate is mostly melted stir until smooth and shiny.
Make the chocolate cup base. Pour about 1 tbsp of melted chocolate into each baking cup and, using a small spoon, spread the chocolate up and around the sides of the cup. Rock the the muffin pan gently, side-to-side, to distribute the chocolate and create an even base. Place the muffin tin in the fridge or freezer to set the chocolate.
Make the fudge filling. Pour 1/2 cup of melted chocolate (85 grams) into a small bowl add the coconut cream, maple syrup, 1 tbsp peanut butter, coconut oil, and a dash of salt and stir until until thick and creamy. Be sure to use room temp ingredients when adding to the chocolate if any of your ingredients are cold see notes below. If fudge mixture is warm, let cool slightly before add to chocolate cups.
Create the cup filling. Scoop the fudge filling into the base of the cup, filling halfway, then add a dollop (about 1/2 teaspoon) of peanut butter, and press a slice of fresh banana into the cup.
Close the chocolate cups. Pour 1-2 tsp of the melted chocolate on top of each cup and spread into an even layer. Rock the pan gently, side-to-side, to evenly distribute the chocolate to the edges. Place back in the freezer to set.
Enjoy once chocolate is firm and set!
Helpful Kitchen Tools: mini muffin tin, eco-friendly mini baking cups, silicone spatula, kitchen scale
Storage Tips: Store finished cups in an airtight container in the freezer for several weeks!
How to Prevent Chocolate From Seizing: It’s very important to use room temp or just warm ingredients when making the fudge filling. If you add cold ingredients to the melted chocolate it shocks the chocolate causing it to “seize”. The chocolate mixture goes from smooth and fluid to a grainy separated mess. If any of the fudge filling ingredients are cold, heat them together slightly in a small bowl in short bursts in the microwave. Be sure the ingredients are warm, not hot, before incorporating them into the melted chocolate. To test this, dip a fingertip in the ingredients and if it feels comfortably warm, not hot, it's ready.
Chocolate Cup Tops and Presentation Tips: I like to pour the chocolate around the banana so you can see which kind of cups these are and as a fun presentation. But pouring the chocolate over the banana is a bit easier. If your melted chocolate has firmed slightly during the filling process reheat the chocolate in the microwave briefly and let cool for a few minutes before closing the tops. Keep the unfinished cups in the freezer while the chocolate cools.
Ingredient Substitutions/Variations:
Chocolate - I recommend using finely chopped chocolate in this recipe but chocolate chips will also work. Try to use a good quality dark chocolate. My current go-to is Theo’s Pure Dark 70% chocolate, it’s organic and fair trade! To keep these strictly paleo use your favorite maple or coconut sugar sweetened chocolate like Hu Simple Dark or Eating Evolved.
Nut/Seed Butter – Peanut butter is the classic choice here but feel free to use any thick and creamy nut/seed butter you like that contains only one ingredient (I like Once Again's Creamy PB). To make these strictly paleo and nut free use sunflower seed butter. This would also be delicious with almond butter!
Banana - Try not to use a large banana and choose a medium/small banana (or 2) that is not too wide so the banana slice won't take up the whole cup top.