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

Banana Cream:

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



  1. 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.
  2. 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!

Nutrition Facts: 

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.


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