Salted Cashew- Banana Cream Chocolates (Raw) Recipe

Name: Salted Cashew- Banana Cream Chocolates (Raw)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE SHELL:; 1/3 cups Cocoa Powder; 1/2 cups Coconut Oil, Melted; 1 Tablespoon Agave Nectar; FOR THE CASHEW BANANA FILLING:; 1 whole Banana, Ripe; 1/2 cups Cashews, Soaked In Water For At Least 30 Minutes, Drained; 1/4 cups Pitted Dates; 1/4 teaspoons Sea Salt; 1 teaspoon Vanilla Extract

Servings: persons

1
I have used muffin cups, small bowls, etc. as a mold, but mainly I like to used the silicone ice-cube trays. Recipe makes 10-15 chocolates.
2
Blend the cocoa powder, agave and the coconut oil with a whisk (make sure there are no lumps). Fill each of your molds halfway full with the liquid chocolate - you should use about half of the chocolate for this step. Set the remaining chocolate aside for the topping. Place your molds in the freezer to allow chocolate to set (about 15 minutes).
3
Blend all of the filling ingredients together in a food processor until smooth. Place a small amount of the filling (or more if using large molds) on top of the set chocolate (the filling should not come over the top of the mold - you need to leave space for the second layer of chocolate). Pour the remaining chocolate on top of the banana mixture. Place the mold back in the freezer to set (longer this time), for about 1 hour.
4
Once frozen, pop the chocolates out of the mold. Make sure you keep these chocolates in the freezer because they will begin to melt at room temperature. Enjoy!

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE CHOCOLATE SHELL:, 1/3 cups Cocoa Powder, 1/2 cups Coconut Oil, Melted, 1 Tablespoon Agave Nectar, and more.

Yes, Salted Cashew- Banana Cream Chocolates (Raw) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salted Cashew- Banana Cream Chocolates (Raw)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions