Banana nut butter cups

If a Reese’s peanut butter cup went on a yoga retreat, married a banana and and had a baby it would taste exactly like this. To create this raw healthy version of your favorite childhood classic I simplified the homemade almond butter cup recipe from the Practical Paleo cookbook and gave it a fruity twist.

yield: 8 nut butter cups
total time: 30 mins

1 ripe banana

layer 1: nutty layer
3 tablespoons nut butter (trader joe’s mixed nut butter – if you can get your hands on it)
1 table spoon coconut oil
1 TBSP pure maple syrup
pinch of seasalt

layer 2: chocolatey layer
2 TBSP raw cacao
1 TBSP coconut oil
1 TBSP pure maple syrup
1/2 tsp vanilla
pinch of seasalt

Line a mini cupcake tin with baking paper liners. Thinly slice the banana and place 1 sliver in the bottom of each cup. In a mixing jug combine all the ingredients for layer 1. Depending on the consistency you may want to pop the mixture in the microwave for 10 seconds or so to ensure that the coconut oil is completely melted. Use a spoon to pour the nutty mixture over the banana so that it completely covered. The cupcake liner should be about 1/2 – 3/4 full. Place the tin in the freezer to set. This should take about 15 minutes.

In the same mixing jug (bc why create more washing / waste the remnants of the nut mixture!?) combine all the ingredients for layer 2. It should be nice and thick and chocolatey. Again, you may want to place the mixing jug in the microwave for about 10 seconds to ensure that the coconut oil melts completely. Once layer 1 has had time to set take the cupcake tin out of the freezer and spoon layer 2 on top of layer 1. Place the tin back into the freezer to allow it to harden completely. Should take about 20 – 30 minutes.

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