3 oz vegan chocolate barI use Endangered Species brand dark chocolate.
2 teaspooncoconut oil
½cupnon dairy yogurt, plain and unsweetenedI use Kite Hill almond milk yogurt.
2very ripe bananas, frozen
2tbsp peanut butter
Instructions
Carefully melt half of the chocolate bar and 1 teaspoon coconut oil in the microwave in 20 sec intervals, stirring between each interval.
Spoon chocolate into egg silicone mold and spread to evenly coat. You can also use a muffin pan with paper liners, if you don't have the egg mold.
Place silicone mold in freezer for a few minutes until chocolate has hardened.
While the chocolate sets, prepare the filling by blending together bananas, yogurt and peanut butter until smooth.
Once chocolate has set, spoon yogurt mixture into each each mold or muffin pan well, filling completely.
Return mold to freezer to allow yogurt mixture to firm up for about 2 hours.
Melt remaining chocolate bar and the remaining 1 teaspoon coconut oil. Spoon chocolate on top of frozen yogurt and work quickly to spread to cover completely.
Return mold to freezer for 10 mins more to set chocolate or until ready to serve.
Carefully remove eggs from mold and allow to sit out for 10-15 minutes before serving for the beet texture.
Store in freezer safe container after removing from mold.
Notes
If you prefer something a little sweeter, add 1-2 tablespoon of maple syrup to the yogurt mixture before filling mold.