- 1/2 cup walnuts
- 2 tsp honey
- 1 banana sliced and frozen
- 80g of 81% dark chocolate
- Desiccated coconut or large sea salt flakes (to sprinkle on top)
Line a mini cupcake tray with mini cupcake cases, if you don't have a mini tray, you can make them in a regular cupcake tray and yield half the amount.
To make your walnut butter, you simply place your walnuts in a blender and blend until it forms a paste. Depending on the power of your blender the time will vary. It may seem like its taking forever but don't worry you will get there!
When you have the desired consistency add the honey, a generous pinch of salt and mix well. I know salt isn't great for you, but its so worth it when using a high percentage of dark chocolate, it completely changes the flavour.
Place about half a teaspoon of the walnut butter in each cupcake case and press it down so that it forms the base.
When the 20 minutes are up, sprinkle each of the walnut bases with a little bit of sea salt. At this stage you can add a nut of your choice on top of the banana or some dried fruit like candied cherries or raisins. I will definitely do this step next time!
Pour over a teaspoon of the melted chocolate into each case, ensuring everything is nicely coated.
Give a final sprinkle of desiccated coconut or sea salt and place back in the freezer for 10 minutes.
Keep refrigerated, even though they will be gone before you get a chance!