It is Halloween time again! I celebrated a couple days early at some friend´s house. They do occasionally do themed parties, and this is the second year in a row they host a Halloween gathering. It is not the boozy kind of party, but it is more like a themed potluck kind of thing. Always lots of yummy food, friends and good mood. I love it.
As there is always a variety of people coming, not everything is vegan. However, a lot of us are either vegan or vegetarian, so most people try to bring vegan options. I appreciate that so, so much! I do not force people to make things vegan, but I do not think they even realise how happy it makes me when they do their best to make me something that I can have as well.
Anyway, for the party I brought these Monkey Snot Cups. They are super easy to make, and only require three ingredients! The centre is filled with runny and slimy banana with a brown-green colour (Hence why it is called “Monkey Snot”). I used dark chocolate in this recipe to get that dark and mysterious colour as well as the really rich chocolate flavour. Dark chocolate also contains a lot less sugar than white or milk chocolate, so it is also better for you. Did you know that chocolate has a lot of antioxidants as well? These are the perfect vegan treat for Halloween. If you like banana, that is…
Makes 13 cups
- 400g dairy-free chocolate
- 3 ripe medium bananas
- 3/4 – 1 tsp green powder *
- Line a muffin/cupcake mould with liners.
- Melt 200g chocolate and fill approximately 1 1/2 tbsp into each liner. Use a teaspoon to push some of it about halfway up on the sides of each. Put in a fridge or freezer to harden.
- Meanwhile, mash your bananas and mix in the green powder until it reaches your desired colour.
- When the bottom of the cups have hardened, take them out of the freezer. Melt the rest of the chocolate. While that is happening, fill the cups with the banana mash. Make sure to not let it go over the chocolate edge on the sides. When the chocolate is ready, pour about 1 1/2 tbsp over the banana mash. Carefully use a teaspoon to make sure it covers the whole surface of the cup. Pop back in the freezer.
- After about 15 minutes, or until the chocolate has totally hardened, take the mould out of the freezer. Allow to come to room temperature, then carefully peel off the liners.
- Present however you like and enjoy.
* I used wheatgrass powder for this recipe, because of its subtle green colour. If you want a stronger colour, you could use chlorella or spirulina.
** If you do not want that strong banana flavour, exchanging 1/2 banana with some nut or seed butter works really well.
*** Using cacao butter, cacao powder and maple syrup/agave nectar instead of store-bought chocolate would make these raw vegan and refined sugar-free.
**** Hack: Freezing them makes the banana more like nice cream and the chocolate gets really crunchy. Monkey Snot Nice Cream Cups!