Chocolate Banana Cream Mini Desserts (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly

• Vegan
• Gluten free

• Produce

  • 3 Bananas, organic
  • 1/2 cup Cacao powder, organic
  • 6 Medjool dates, organic pitted

• Canned Goods

  • 1 can Coconut milk, organic full-fat

• Baking & Spices

  • 1 cup Enjoy life mini chocolate chips
  • 1/2 tsp Vanilla bean, organic powder

• Oils & Vinegars

  • 1 tbsp Coconut oil, organic

• Nuts & Seeds

  • 1 1/2 cup Cashews, organic raw
  • 1 cup Pecans, organic

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 3 organic bananas
• 1 can organic full-fat coconut milk (13.5 ounce can)
• 1 1/2 cup organic raw cashews
• 1 cup Enjoy Life mini-chocolate chips
• 1 cup organic pecans
• 6 organic medjool dates (pitted)
• 1/2 cup organic cacao powder
• 1 tablespoon organic coconut oil (melted/liquid)
• 1/2 teaspoon organic vanilla bean powder

Directions

• Add all ingredients (EXCEPT the mini-chocolate chips) to a Vitamix and blend until creamy and smooth. Continue to blend on high setting until the mixture becomes warm. Transfer the banana mixture to a medium sized bowl and add the mini-chocolate chips. Stir in the mini-chocolate chips until they are all melted and the mixture turns chocolate. Set aside.
• Add all the ingredients for the crust to a food processor and process until its a crumbly texture. Divide the mixture between six mini-dessert cups (or 2 individual 4.5 inch creme brulee dishes) and press down firmly.
• Divide the banana cream mixture between the mini-dessert cups (or 2 individual 4.5 inch creme brulee dishes). Optional: garnish with additional mini-chocolate chips or pecans Put in the refrigerator for approximately 1 - 2 hours, or until firm. Enjoy!