Mini Chocolate Shooters
Power Food: Pecans
Serves 8 | Serving Size: 1 shooter
Gluten Free | Dairy Free | Soy Free
1 cup pecans, raw (soaked overnight)
5 medjool dates, pitted
1/2 cup cacao powder
1 Tbsp. extra virgin coconut oil (EVCO), melted
1/2 Tsp. vanilla extract, pure
3 bananas, frozen
1/4 – 1/2 canned coconut milk, full fat depending on desired thickness
1 1/2 pecans or cashews, raw (soaked overnight)
1 cup mini-chocolate chips, unsweetened (dairy & gluten free) melted (reserving a few for garnishing)
1/2 cup cacao powder, raw
- Add pecans to a blender and process until crumbly. Add dates, cacao powder, EVCO and vanilla extract. Continue to process until all mixed. Divide mixture into 6 dessert glasses and press firmly to form a crust on the bottom.
- Add bananas, coconut milk, pecans, melted chocolate chips, and cacao powder into a blender and blend until creamy and smooth. Transfer banana mixture to dessert glasses on top of crust. Decorate with a sprinkle of remaining mini-chocolate chips. Refrigerate 1-2 hours or until firm. You can also make this recipe into a pie!
Calories 366.9 | Total Fat 27.9 g | Saturated Fat 7 g | Monounsaturated Fat 6.6 g| Polyunsaturated Fat 3.3 g | Cholesterol 0 mg | Sodium 72.2 mg | Potassium 290.7 mg | Total Carbohydrates 31.4 g | Dietary Fiber 5.4 g | Protein 7 g | Natural Sugar 15.9 g | *Manganese 46.8% | *Copper 21.2% | *Iron 21.1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Leave a Reply