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Strawberry-Banana Chocolate Cups • Paleo, gluten-free, dairy-free, soy-free

Author: Adriana Harlan -


  • 2/3 cup fresh strawberries
  • 1/3 cup bananas
  • 1 date pitted
  • 1 1/2 teaspoons almond butter
  • 1/4 teaspoon lemon juice
  • 1 cup dark chocolate minimum 70% dark or homemade chocolate


  • add strawberries, bananas, date, almond butter and lemon juice to a food processor or high speed blender and process until creamy and smooth
  • melt chocolate slowly in a bowl over simmering water (double boiler)
  • fill the bottom of mini silicon or paper muffin cups with 1 teaspoon of melted chocolate and freeze for 5 minutes
  • once chocolate has hardened, remove from the freezer and top the center of each muffin cup with about 1/2 teaspoon of the strawberry-banana mixture, then freeze for another 5 minutes
  • remove from freezer and fill cups ¾ of the way full with melted chocolate
  • freeze until chocolate is set


To measure the strawberries, bananas and chocolate, chop them first then fill your measuring cup.