Tahini & Chocolate Banana Butter Cups

I have been OBSESSED with all things frozen bananas lately. I’ve been making smoothies, puddings, mousse, and THESE. These banana butter cups are so quick and easy, they are vegan and paleo, and no bake. They only require a few ingredients, mostly pantry-staples, so they are the perfect quarantine activity!

You can feel free to switch up the ingredients to your liking. I’ve created two different varieties, both amazing, that we can’t get enough of. The first are the tahini banana butter cups. They have a sweet maple tahini outside with a surprise center full of a peanut butter banana nice cream. The second, is a chocolate coating, with the same center. These are SO. DARN. GOOD. I’m warning you!

In regards to how many this recipe makes, it depends entirely on how large you make them. I used a normal-sized cupcake tin, so my cups were a bit larger. You can make them in a mini muffin tin if you want to yield more from the recipe.

Ingredients:

Tahini Banana Butter Cups:

• 1/2 cup tahini

• 1/4 cup melted coconut oil

• 1/3 cup maple syrup

• 1/2 tsp vanilla

• 1/2 tsp sea salt

• 1 spotty banana

• 3 tbsp peanut butter

• Optional: add-ins like chopped peanuts

For the Chocolate Banana Butter Cups:

• 1 chocolate bar of choice or 1 cup chocolate chips

• 2 tbsp coconut oil

• 1 spotty banana

• 3 tbsp peanut butter

How to:

1. Line or grease a cupcake tin and set aside.

2. For the tahini cups, melt the tahini, maple syrup, and coconut oil together until smooth. Add a little bit to each cupcake tins, covering the bottom. Place in the freezer to set, about 5 minutes.

3. While the bottoms are setting, make the filling. Add the banana and peanut butter to a food processor, processing until completely smooth. You can also do this by hand but try and get all of the banana clumps out!

4. Remove the cupcake tin from the freezer and add a bit of the banana mixture to the center of each one.

5. Using the remaining tahini mixture, divide it amongst the cupcake tin, cover the filling completely. Place back in the freezer to set. Enjoy!

6. If you are making the chocolate version, follow the above steps, just melt the chocolate and coconut oil together until completely smooth and use this in place of the tahini mixture. Enjoy!