Double Chocolate Banana Cupcakes

Yes these are decadent.
And chocolatey.
And an absolute treat.
And yes, you could make these for a birthday party or special occasion.
And yes, all taste buds would be satisfied and delighted and wonder where you got the recipe 😉
But.
BUT.
No, you needn’t wait.
No, you needn’t deny yourself these delicious chocolate banana cake-like delights, simply because no one is having a birthday or a party or an event of any kind at all.
Just make them because they are yummy and satisfying. No guilt. No shame. No negative BS of any kind necessary at all.
YES! You have my approval & support. Make these cupcakes just because you want one and eat it with intent and enjoyment and explore the sensory experience and feel really good about it.

Inspired by overripe bananas and a, perhaps hormonally encouraged, desire for something chocolate, these are SOOOOOOOO good. And easy. And if you eat anything like we do at our house, you’ll have most of these ingredients, if not all, on hand. Please enjoy them in a way that feels good to you. If you have a tendency to eat too many goodies when you have them hanging around then share them with your neighbours or friends or your neighbours friends or pop them in the freezer and eat one every now and again ☺️

Double Chocolate Banana Cupcakes

Makes 12 Regular Size Cupcakes
Prep & Bake Time: 35 minutes

Ingredients:
2 large overripe bananas (really really dark brown & gross looking is best!)
2 Tbsp maple syrup
3 large eggs
2 cups almond flour
1/2 cup cacao powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
3 Tbsp hemp hearts
2 tsp vanilla
1/3 cup coconut sugar
3/4 cup good quality chocolate chips

• Preheat the oven to 350F and line a muffin tray with muffin cups.

• In a large mixing bowl, mash banana with a fork until mushy and smooth. Add all other ingredients, except chocolate chips, and continue to mix with a fork. Finally, mix in 1/2 cup of chocolate chips and spoon out batter into your lined muffin cups.

• With the last 1/4 cup of chocolate chips, sprinkle tops of muffins with roughly 3-4 chips and lightly press them into the batter.

• Bake for 20 - 25 minutes until set and an inserted toothpick comes out clean. Allow to cool before serving, then devour!
  

  If you make these cupcakes, please let me know how they turned out for you!! Leave me a comment here or better yet, share a pic on instagram and tag me so that I can see your beauties!

Double Chocolate Granola Brownies

Chocolate brownie + granola bar.
It just happened.
And it is fabulous!

This is a dense bar that’s perfect for an active day on the slopes, snack attack in the kids’ lunchbox, and a long day’s work in need of an afternoon pick-me-up! Loaded with mineral rich cacao powder, blood sugar stabilizing dates & oats, full spectrum amino acid hemp hearts, extra protein in almond butter and chopped almonds, and intensified in taste by dried cranberries and shredded coconut, I’m not convinced that this bar is missing anything! Except maybe some warm bellies 😋

As always:
no gluten,
no dairy,
no refined sugar,
no confusing food labels.
Use real food & feel real good!
You will love these, I am so super sure.

DOUBLE CHOCOLATE GRANOLA BROWNIES

Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Category: Vegan, Gluten-Free, Dairy-Free, Snacks, Healthy Treat, Kid Approved
Serving: 12 medium sized bars

Ingredients:

2/3 cup medjool dates, pitted
1/2 cup almond butter, smooth or crunchy
1/4 cup maple syrup
1/4 cup coconut oil
2 tsp vanilla
1/4 cup cacao powder
1 1/2 cups oats
1/4 tsp salt
1/4 cup hemp hearts
1/4 cup dried cranberries
1/4 cup unsweetened shredded coconut
1/4 cup mini chocolate chips
For Topping:
1/4 cup melted chocolate
2 Tbsp unsweetened shredded coconut
Instructions:
1. Preheat oven to 350F. Line a medium glass dish with parchment - mine is 11 x 7”.

2. In a food processor, combine dates, almond butter, maple syrup, coconut oil, and vanilla, until well combined. Add oats, cacao powder, and salt, and process until just combined. Transfer mixture to a medium bowl.

3. Add hemp hearts, cranberries, chocolate chips, and coconut, and stir together with a wooden spoon. Transfer mixture to your lined pan and press with wet hands to evenly distribute.

4. Bake for 25 - 30 minutes until edges brown slightly. Remove from heat and allow to cool.

5. Once mostly cooled, drizzle melted chocolate over top and sprinkle with shredded coconut. Transfer brownies to the fridge to solidify before cutting into squares. Keep refrigerated.

Did you make these? Tell me how they turned out!
Want to make incredible Holiday Chocolates? Grab this Ebook today!
Looking for more recipes like this? Check these out!

Sesame Chocolate Power Balls

These little babies were inspired by the need for more protein packed lunchbox snackeroos for the little kiddos who can’t pack nuts in their lunches due to school specifications. I came up with these easily, as they’re super quick to whip together, they contain staple ingredients that live in my kitchen, and I love love love the combo of sesame and chocolate: salty-sweet-earthy deliciousness!

Designed with the littles in mind, these are full of protein, beneficial fats, fibre, calcium, magnesium, and immune boosting antioxidants, they are perfect for an afternoon boost without the blood sugar crash of refined sugar. They are not to be reserved just for your kids though, so hide a couple in the back of the fridge and try them out mid-afternoon when you’re feeling sluggish and unfocused, they are sure to satisfy in many ways! Enjoy!!

Sesame Chocolate Power Balls

Yield: 12 - 16 Balls

Ingredients

• 1 c dates, soaked in hot water for 10 minutes

• 1/2 cup raw tahini

• 1/4 cup hemp hearts

• 1/2 tsp salt

• 1/2 cup cacao powder

• 1/4 cup dried cranberries

• 1/3 cup toasted sesame seeds

Instructions

1. Toast sesame seeds in a hot, dry, frying pan over medium heat until lightly brown. Remove from heat and empty onto a small plate and set aside.

2. In a food processor, combine soaked dates, tahini, hemp hearts, salt, and cacao. Blend until smooth and well combined.

3. Add dried cranberries to processor and pulse a few times until they are incorporated, but not blended.

4. Using clean hands, roll 1-2 tbsp of mixture in your hands until a smooth ball is formed. Roll each ball in toasted sesame seeds until completely coated (or just coat half). Place onto a cookie sheet.

5. Place finished balls into the fridge until firm (2-4 hours). Store refrigerated. Will keep 3-4 wks in fridge or 6 months in the freezer.

Be sure to let me know how these work out for you!