I love the use of layers in this recipe, I would love to make a proper base however a lot of recipes require oats for this as this seems to hold best, but I am working on using my new favourite grain alternative (millet) to get a base consistency. Fingers crossed….
Makes 10 cups
175g cacao butter
7 tbsp cacao powder
7 tbsp maple syrup or brown rice syrup
Peanut and banana layer:
16 medjool dates
2 tbsp peanut butter
Dash of plant milk (I used soy)
1 large banana sliced into 10 slices
60g Dark chocolate
1/4 cup oat cream
- Firstly line a tray with 10 mini cupcake cakes or normal cupcake cases , whichever you prefer.
- Grab a small saucepan and melt your cacao butter completely then add in your cacao powder and maple. Stir well to incorporate and take off heat.
- Using a spoon, the mixture is very liquidly so take care as you spoon it into each cupcake case. Then place into fridge for 2 hours.
- Whilst your base is setting, start on the middle layer. Add your dates, peanut butter and plant milk to a food processor. Blitz until a creamy caramel consistency is formed.
- Once your bases are set, you want to spoon this caramel like mixture into each cup. Then place a slice of banana on top of each.
- This last step is optional but I always think you can never have to much chocolate so I did it! You can just straight melt your chocolate of choice and then pour that onto each cup OR you can melt the chocolate with some oat cream which makes it a slight thicker consistency and pour onto each cup too.
- Place back into fridge to set for another 1-2 hours. Then you can gobble them up in all their gooey and richness!