- Calories: 165
- Protein: 4g
- Total Fat: 11.5g
- Saturated Fat: 4g
- Unsaturated Fat: 7.5g
- Cholesterol: 0mg
- Total Carbohydrate: 13g
- Dietary Fiber: 3g
- Total Sugar: 6.5g
- Natural Sugar: 2.5g
- Added Sugar: 4g
- Sodium: 60mg
This recipe comes straight from my newest book, From Junk Food to Joy Food. Check it out here.
Chocolate and peanut butter are inarguably the perfect pair. In fact, the dynamic duo is, hands down, one of my favorite combos, but unfortunately homemade recipes tend to be north of 250 calories per decadent cup.
Try this insanely delicious version instead. A huge thanks to Melissa King from Dallas, Texas, for the idea and inspiration!
- Prep time
- Total Time
- 1 ripe banana
- ¼ cup creamy peanut butter (or other nut or seed butter, including almond, sunflower seed, etc.)
- ½ teaspoon vanilla extract
- ½ cup dark chocolate chips, or 3-ounce dark chocolate bar
- ¼ cup unsweetened vanilla almond milk
In a small bowl, mix together the banana, nut butter, and vanilla. Mash everything together well and set aside.
Place 6 liners in a muffin tin and spray the liners liberally with nonstick oil spray. Silicone muffin liners work best, as it’s easier to remove the chocolate when it’s time to eat. Set the muffin tin aside.
In a saucepan, melt the chocolate and almond milk on medium heat, stirring constantly.
Once the chocolate is smooth, add a generous tablespoon of the mixture to the bottom of each muffin liner. Then stick the muffin tin in the freezer to firm up the chocolate (about 10 minutes).
Once the chocolate is firm, distribute the banana filling evenly among the muffin cups and spread the filling out with your fingers. Then split the remaining chocolate among the cups, using your fingers to spread each layer evenly.
Place the tin back in the freezer for at least 4 hours (overnight works best).
When you’re ready to eat, pop each cup out of its liner and serve immediately!