I’ve been all about the bananas AND sweets lately (all of my pregnancies have been the same in regards to chocolate cravings!) and decided to it would be fun (and more cost effective) to try making my own chocolate cups. These turned out so good, my husband ate 3 last night and I had to hide the rest. He’s always trying to steal my treats!

These are gluten free, dairy free, and can be made paleo depending on what type of chocolate you use! For this round, I used Enjoy Life dark chocolate chips which are not paleo since they have regular sugar. However, a great paleo option is Eating Evolved chocolate which you can get here on Thrive Market!

The creamy filling is made of mashed banana, coconut cream (the thickened white part in a refrigerated can of coconut milk), maple syrup, coconut shreds, and a dash of vanilla extract. I could eat just this part straight out of the bowl and be happy 🙂 For the coconut milk, I like to use Native Forest brand – but any brand without additives will work. Usually I keep a couple of cans upside down in the fridge so they are ready to go to make whipped coconut cream!

These would make an awesome (and healthier) homemade Easter gift for your kiddos!

Banana Cream Coconut Cups

A healthier version of a peanut butter cup with a creamy banana/coconut center!
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  • 6-8 oz dark chocolate (3/4 Enjoy Life bag or 2 Eating Evolved bars)
  • 2 tbsp coconut oil
  • 2 ripe bananas
  • 1 can full-fat coconut milk, Refrigerated - (Only use the coconut cream/hardened white part on top!)
  • 1 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 3 tbsp shredded coconut


  • Line a 12-cup muffin tin with paper or silicone liners. Melt chocolate and coconut oil in microwave in 30 second increments (or heat using a double boiler on the stove) until melted. Stir well to combine.
  • Use a spoon to drizzle enough of the chocolate to cover the bottom of each cup. Place the muffin tin into the freezer to let the chocolate set while you make the filling.
  • Combine the bananas, coconut cream, 2 tbsp of the shredded coconut, vanilla extract, and maple syrup in a bowl. Use an immersion blender (alternatively, you can use a regular blender) to mix until smooth and creamy.
  • Remove the pan from the fridge. Scoop about 1 tsp of the filling and place in each cup on top of the first chocolate layer. Spoon remaining chocolate over top to create the top layer. Use just enough to cover the top so you cannot see the filling. Place back into the freezer for 30 minutes. Enjoy!


Calories: 183kcal, Carbohydrates: 9g, Protein: 2g, Fat: 16g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 12mg, Potassium: 183mg, Fiber: 2g, Sugar: 5g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 3mg