Rating4.5/5 (from 4 ratings)4.5
YieldAbout 20 miniature cupcakes
2 bananas (peeled, cut in 1 inch slices)
1 box raspberries
1 cup cacao powder
3 tablespoons agave nectar
1/3 cup coconut butter
2 tablespoons cacao butter
1. Warm the coconut oil/butter and cacao butter in a glass container surrounded by hot water until it is liquid.
2. Mix in agave nectar and cacao powder until creamy.
3. Put chocolate frosting on cut bananas and place a raspberry on top.
4. Put on a tray in the refrigerator and serve soon (before the bananas turn).
Laurao's ThoughtsBy laurao
What a delicious treat!
And what a fun and festive delight to serve at parties, especially in place of cupcakes for kids!
Inspired by AbbyCamp’s Cacao Raspberry Mountains of Yum
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