Banana Cream Coconut Cups

A healthier version of a peanut butter cup with a creamy banana/coconut center!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings cups

Calories 183kcal

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!