Chocolate Banana Empanadas

When you’re craving something sweet and fruit isn’t going to cut it, a homemade baked treat can’t be beat. The warm combination of chocolate and bananas tucked in a flaky pastry pocket will quickly become one of your favorite go-to vegan snacks in the fall.
When you’re craving something sweet and fruit isn’t going to cut it, a homemade baked treat can’t be beat. The warm combination of chocolate and bananas tucked in a flaky pastry pocket will quickly become one of your favorite go-to vegan snacks in the fall.

Chocolate Banana Empanadas

Yields 9

Ingredients:

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• 1 medium ripe banana, peeled, sliced

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• 1 teaspoon ground cinnamon

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• 1/8 teaspoon cayenne

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• Recipe for 2 pie crusts

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• 1/2 cup bittersweet chocolate chips

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• 1/4 cup Zulka Pure Cane Sugar

Directions:

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1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.

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2. In a small bowl, mash the banana with the cinnamon and cayenne.

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3. Roll out pie dough and using a 3-inch round cookie or biscuit cutter, cut out 18 circles.

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4. Divide the banana mixture and chocolate chips (about 3 chips each) among the circles.

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5. Brush the edges with some water, fold in half, and press with the back of a  fork to seal.

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6. Transfer the empanadas to the prepared baking sheet. Brush with water and sprinkle with sugar.

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7. Bake for 12 to 15 minutes or until golden brown.

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