Mini Chocolate Shooters
Power Food: PecansGluten Free | Dairy Free | Soy Free
Ingredients
Crust:
- 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
Directions
- 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!
Notes
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%