Servings: 12 cupcake/ 24 mini cupcakes
Prep time: 10 minutes
Freeze time: 30-60 minutes
The first time I made this my husband and I seriously contemplated eating all of them before the kids woke up from their nap so we didn’t have to share them.
1 cup coconut oil melted
1/4 cup dark chocolate chocolate chips melted
1/4 cup unsweetened cocoa powder
1 cup roasted and salted almonds chopped
1/4 cup unsweetened coconut flakes
2 bananas, sliced
- Measure out 1 cup coconut oil in a glass measuring cup. Melt it in microwave if it is not already melted.
- In the same measuring cup add 1/4 cup dark chocolate chips (enjoy brand is dairy and soy free), place in microwave and melt it with the coconut oil.
- Stir cocoa powder in with chocolate and oil.
- Chop almonds, I use a hand chopper, and add it to chocolate.
- Mix in unsweetened coconut flakes.
- Slice banana and put 3 slices into each cupcake holder, if using mini cupcake holders put 1 1/2 slices in each cup.
- Pour liquid into silicone cupcake holder. Lay it flat until it has hardened, then pop them out of silicone cupcake holder. Store in the freezer in a tupperware container.