Chocolate Covered Banana Carmels

By Brandymoe

Ingredients

• For The Chocolate:
• 8 tbsp coconut oil
• 8 tbsp coconut
• 4 tbsp organic cocoa powder 3 tbsp maple syrup
• 2 tbsp almond butter
• For The Caramel:
• 1 cup dates, soaked
• 4 tbsp almond butter
• 3 tbsp pure maple syrup
• 1 tbsp coconut oil
• 1/2 – 1 tbsp water
• 1 1/2 tsp pure vanilla extract 1/2 tsp pumpkin spice (optional) 1/4 tsp sea salt
• For the Banana:
• 1 ripe banana, diced small

Preparation

Step 1

Prepare your tray and set it aside. I used a heart-shaped silicone mould this time that I greased with coconut oil, but Iʼve also used a mini-muffin tray lined with muffin liners.
Fill a sauce pan with a few inches of water, and set a metal mixing bowl on top. Over medium heat, add in all of the ingredients for the chocolate, mixing to combine. Everything should melt together smoothly.
Using a tablespoon, pour about ½ tbsp of the melted chocolate into the bottom of each of moulds and put tray into the freezer for 30-60 mins for the chocolate to harden. For the bottom layer, try to use only about ½ of the entire chocolate mixture, as youʼll need the other half to pour on top of the banana and caramel.
In a food processor, add in all of the caramel ingredients and process until the mixture is well-blended and smooth.
If you have an icing bag, you can use that, but I just used a ziploc baggie instead! Transfer caramel into a ziploc baggie, and push all the caramel into the corner of the
baggie. Twist the top of the bag, and cut a small hole in the corner and squeeze the
caramel through the hole into each mould.
Dice your banana into small pieces, and sprinkle the banana pieces on top of the
caramel.
With a tablespoon, spoon remaining melted chocolate mixture into the molds to seal
in the caramel and bananas. I use the back of the spoon to push down the banana
pieces a bit so that the top of the chocolate is nice and smooth.
Freeze for 60 minutes and either transfer to an airtight container to store or enjoy
right away!
Notes


– When I make the caramel, I just make a double batch. I use ½ and freeze the other ½ in a ziploc baggie in the freezer so that it cuts some of the prep time for the next time I make these
– Get creative! You can try making your own ʻSnickersʼ cups by swapping out the banana pieces for peanuts!