Salted Cashew- Banana Cream Chocolates (RAW)

I have used muffin cups, small bowls, etc. as a mold, but mainly I like to used the silicone ice-cube trays. Recipe makes 10-15 chocolates.

Blend the cocoa powder, agave and the coconut oil with a whisk (make sure there are no lumps). Fill each of your molds halfway full with the liquid chocolate – you should use about half of the chocolate for this step. Set the remaining chocolate aside for the topping. Place your molds in the freezer to allow chocolate to set (about 15 minutes).

Blend all of the filling ingredients together in a food processor until smooth. Place a small amount of the filling (or more if using large molds) on top of the set chocolate (the filling should not come over the top of the mold – you need to leave space for the second layer of chocolate). Pour the remaining chocolate on top of the banana mixture. Place the mold back in the freezer to set (longer this time), for about 1 hour.

Once frozen, pop the chocolates out of the mold. Make sure you keep these chocolates in the freezer because they will begin to melt at room temperature. Enjoy!