These homemade dark chocolate cups are filled with a delicious and healthy salted caramel made with mashed banana, coconut sugar, salt, and coconut oil.
Line a mini-muffin pan with 12 paper liners.
Melted Chocolate. Melt 1 1/2 cup dark chocolate and 1/2 cup coconut oil together in a small saucepan over low heat.
Making the Chocolate Shells. Pour 1 tbsp liquid chocolate in each paper liner. Optional: Carefully coat the paper liner sides all the way up to the top using a spoon. (If you don't do this step, the caramel will be visible. Purely Aesthetic.)
Freeze 10 minutes.
Making the Caramel. Meanwhile, melt 2/3 cup coconut oil in the microwave. About 60 seconds. Roughly mash 1/2 cup banana (just to be able to measure it) then pour it in a blender or food processor. When the coconut oil is liquid, pour it in the blender along with 1/2 cup coconut sugar and 1/3 tsp salt. Blend until very smooth. I used my vitamix and 45 seconds was enough.
(Blender-Free Alternative: If you don't want to use a blender, simply melt coconut oil in a small saucepan, remove from heat, then mash the banana vigorously, trying to make it as liquid as possible, then stir it by hand with the rest of the caramel ingredients in the saucepan)
Finishing the Cups. Pour 1 tbsp caramel into each chocolate cup then top with an additional tbsp liquid chocolate.
Freeze 10 more minutes.
Storing. Store in the refrigerator for up to a week or in the freezer for up to 3 months in a sealed container.