elvis cups

elvis cups

45 minTotal Time

Save RecipeSave Recipe


  • 10oz dark chocolate melted (I prefer 75%-85% dark)
  • 2 strips nitrate free/sugar free organic grassfed bacon diced and cooked crispy
  • 1/2 batch of salted berry caramel sauce (recipe under EAT)
  • 1-2 Tbsp almond butter
  • 1-2 Tbsp mashed banana


  • Cook the diced bacon in a skillet until nice and crispy, drain on paper towels and set aside
  • Heat chocolate in a small sauce pan stirring until melted. Once completely melted, take off of the heat
  • Using a small spoon, pour about a tsp of the melted chocolate into your cups or mold (this will vary depending upon the size you are using)
  • Use a spoon or small spatula to push the chocolate up onto the sides, or just rock the mold up/down, side to side, or in big circles until all sides are coated
  • Put mold in freezer for about 10mins or until chocolate is set
  • Warm up caramel sauce if it has cooled
  • Pull the set chocolate out of the freezer and spoon a small dollop of caramel sauce onto the cold chocolate
  • Place mold back into freezer for 10-20mins or until caramel is set
  • While the chocolates are chilling, mix the almond butter and mashed banana into the remainder of melted chocolate, warm the mixture if it has cooled, it will be a little thick and "muddy"
  • Pull the chocolates out of the freezer and spoon the chocolate/banana/almond butter mixture over the caramel, use your fingers to pat it down into the molds
  • Freeze again for 20mins
  • Pop out of the molds once the chocolates are set
  • Eat at room temp! (if you can wait that long)


I always have extra chocolate on hand just incase I need to melt more to make the recipe go further.... or if I have done too much taste testing 😉