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:

• 1 medium ripe banana, peeled, sliced
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne
• Recipe for 2 pie crusts
• 1/2 cup bittersweet chocolate chips
• 1/4 cup Zulka Pure Cane Sugar

Directions:

1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, mash the banana with the cinnamon and cayenne.
3. Roll out pie dough and using a 3-inch round cookie or biscuit cutter, cut out 18 circles.
4. Divide the banana mixture and chocolate chips (about 3 chips each) among the circles.
5. Brush the edges with some water, fold in half, and press with the back of a  fork to seal.
6. Transfer the empanadas to the prepared baking sheet. Brush with water and sprinkle with sugar.
7. Bake for 12 to 15 minutes or until golden brown.

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