Gluten-Free Frozen Chocolate Cups with Coconut Whipped Cream
Bendable silicon muffin cups are ideal when making frozen desserts since they make unmolding a breeze. Easy on the taste buds, Coconut Whipped Cream is a fun alternative to the dairy version. Adding some cornstarch or arrowroot powder helps it keep its form after whipping. Use the leftover coconut liquid in smoothies, oatmeal or when simmering up a batch of rice or quinoa.
1¼ cups milk of choice
2 ripe bananas
½ cup sunflower seed butter
¼ cup pure maple syrup or honey
¼ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 teaspoon instant espresso powder, optional
Coconut Whipped Cream
1 (14-ounce can) full-fat coconut milk
1 tablespoon honey
1 tablespoon cornstarch or arrowroot powder
1 teaspoon pure vanilla extract
1. Place milk, bananas, sunflower seed butter, maple syrup, cocoa powder, cinnamon and espresso powder, if using, in a food processor or blender container and process until smooth. Divide mixture among 10 standard-size silicon or paper-lined metal muffin cups. Place trays in the freezer and freeze until solid, about 4 hours.
2. Unmold chocolate banana cups and place in a zip-top bag for storage in the freezer. When ready to serve, remove from freezer and let stand at room temperature for a few minutes to soften.
3. To make Coconut Whipped Cream, place an unopened can of full-fat coconut milk in the fridge for at least 4 hours. Open the can, scoop out only the solid cream that has risen to the top and place it in a large bowl. Using a hand-held electric mixer, stand mixer or a whisk, beat the cream until fluffy and the consistency of whipped cream. Scrape down sides with a spatula and beat in honey, cornstarch or arrowroot powder and vanilla, one ingredient at a time. Taste and add more honey, if desired. Keep covered in the refrigerator for up to 3 days.
4. Serve Chocolate Cups topped with a generous dollop of Coconut Whipped Cream.