They may take a little extra effort, but you'll go bananas for these Banana, Peanut Butter, Chocolate Cheesecake Cups! The secret ingredient: avocado to give the mousse a perfectly creamy texture with clean ingredients.
Ingredients:
For the top & bottom chocolate layer:
2 Chocolate bars, divided
2 Tbsp coconut oil, divided
For the Banana 'Cheesecake' layer:
1 cup soaked cashews
2 Tbsp melted coconut oil
1 ripe banana
2 Tbsp Yumbutter Peanut Butter
1/4 cup maple syrup
1 tsp vanilla
Pinch of sea salt
Chocolate avocado mousse:
1 ripe avocado
1/2 cup raw cacao powder
1/2 cup maple syrup
1 1/2 tsp vanilla
Pinch of sea salt
Directions:
Melt chocolate bar and coconut oil until smooth. Pour in the bottom of greased muffin tins (or pan of choice). Place in freezer until hardened.
Blend all banana cheesecake ingredients in food processor or blender until completely smooth. If too thick, add a little more melted coconut oil. Divide evenly amongst muffin tins. Complete the same steps with the avocado mousse.
Melt the second chocolate bar and coconut oil until smooth and divide chocolate amongst the muffin tins, just covering the chocolate mousse. Place back in freezer until set. You could drizzle melted peanut butter, more chocolate, or even sea salt for a little something extra! Enjoy!