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Banana Caramel Cups
Makes 24 mini cups
Ingredients
Date Caramel
1
cup
soaked medjool dates
pits removed
1/2
cup
cashew butter
1/4
cup
coconut oil
not melted
1/4
tsp
salt
1
tsp
vanilla extract
Additional ingredients:
2
ripe bananas cut into 1 inch thick coins
1 9
oz
bag semi-sweet chocolate chips or any type of chocolate you like
1
tsp
coconut oil
Instructions
Date Caramel Instructions:
Soak your dates overnight in filtered water and drain water. Or if pressed for time soak in warm water for at least 30 minutes
Add everything to food processor
Process for 25-30 seconds or until you reach your desired consistency
Store any leftovers in an airtight container in refrigerator
Banana Caramel Cup Instructions:
Slice your banana into 1 inch thick coins and freeze for at least 4 hours or overnight
Melt your chocolate with 1 tsp coconut oil
Add about 1 Tbsp of melted chocolate to lined mini muffin tins
Refrigerate to allow the chocolate to set for at least 10 minutes
Add about 1 Tbsp of date caramel to each cup
Add a frozen banana coin to the middle, gently pressing down
Top with 1 Tbsp or so of melted chocolate
And freeze until the chocolate is set
I like to store mine in the freezer in an airtight container