I am always on the hunt for ways to “healthify” some of my favourite treats. Who doesn’t love chocolate and peanut butter? And who wouldn’t love it more knowing it is healthy and uses comparatively lower fat than most peanut butter cups.
Frozen Chocolatey Banana-Almond Butter Cups
-1 ripe banana
-1/4 cup almond butter (or creamy peanut butter)
-1/2 teaspoon ground vanilla bean (or vanilla extract)
-1/2 cup dark chocolate chips (or 3 ounce dark chocolate bar)
-1/4 cup unsweetened almond milk (or skim milk, unsweetened soy milk, or coconut milk)
– In a small bowl, mix the banana, vanilla and almond butter. Mash it together well and set aside.
– Place 6 liners in a muffin tin and spray liberally with oil spray. Silicone muffin liners work best as it’s easier to remove the chocolate when it’s time to eat. Set aside and prepare chocolate.
– In a saucepan, melt the chocolate and milk on medium heat, stirring constantly. Once you get a smooth chocolate, add a generous tablespoon to the bottom of each muffin liner. Once you have placed chocolate at the bottom on each cup, stick it in the freezer to firm up (about 10 minutes).
– Once the chocolate is firm, distribute the banana filling evenly onto each cup and spread out evenly with fingers. Then split remaining chocolate among each, using your fingers to spread each layer evenly. Place tin back in the freezer for at least 4 hours (overnight works best). – Pop each “cup” out of the liners and serve immediately.
Makes 6 servings
Nutrition per serving:
155 calories, 3 grams protein, 16 grams carbohydrate, 3 grams fiber, 11 grams sugar, 10 grams fat (3 grams saturated), 0 mg cholesterol, 35 mg sodium.