Salted Cashew- Banana Cream Chocolates (RAW)

RAW chocolates couldn't be easier to make. They are great to have on hand (especially for those, uh-hum, PMS moments). I keep a bunch of them in the freezer, and my husband and I will grab one, two, or more whenever we need a little chocolate boost. You don't have to feel guilty because these are not only delicious, but good for you too! Although I make all kinds of filled chocolates (strawberry jam, peanut butter, almonds, cranberries, you name it!), these ones are my favorite. The banana-cashew filling is nice and creamy, and flavorful! The best part is that you can make these into all kinds of shapes. I have used muffin cups, small bowls, etc., but mainly I like to used the silicone ice-cube trays (all of which were purchased from IKEA).

Ingredients (makes 10-15 chocolates):
Chocolate:
1/2 cup coconut oil, melted
1/3 cup cocoa powder
1-2 tbsp agave

Cashew-Banana Filling:
1 VERY ripe banana
1/2 cup cashew pieces, soaked in water for at least 1 hour
1/4 cup pitted dates
1 tsp vanilla extract
1/4 tsp sea salt

1) Blend the cocoa powder, and agave, with the coconut oil with a whisk (make sure there are no lumps). Fill 1/2 of your mold with the liquid chocolate. Place in the freezer to set (about 15 minutes).
2) Blend all of the filling ingredients together until smooth. Place a small amount of the filling (or more if using large molds) on top of the set chocolate (it should not come over the top of the mold, in order to leave space for the second layer of chocolate). Pour the remaining chocolate on top of the banana mixture. Place in the freezer to set (longer this time), for about 1 hour. Pop the chocolate out of the mold. Make sure you keep these chocolate in the freezer because they will begin to melt at room temperature. Enjoy!