Ingredients:

  • Trader Joe's Pound Plus Dark Chocolate (250g/8.8 oz)
  • Trader Joe's Heavy Whipping Cream (120ml/ ½ cup)
  • Trader Joe's Eggs (2 large)
  • Trader Joe's Cookie Butter (340g/12 oz)
  • Trader Joe's Sweetened Condensed Milk (397g/14 oz)
  • Trader Joe's White Chocolate Chips (280g/10 oz)
  • Trader Joe's Peanut Butter (creamy) (1/2 cup/120g)
  • Trader Joe's Bananas (2 medium)
  • Trader Joe's Dark Chocolate Chunks (1/2 cup/85g)
  • Trader Joe's Ricotta Cheese (15 oz/425g, whole milk)
  • Trader Joe's Lemon Curd (1 jar, about 12 oz/340g)
  • Trader Joe's Honey (2 tablespoons/40ml)
  • Trader Joe's Frozen Mango Chunks (2 cups/300g)
  • Trader Joe's Coconut Cream (chilled, from a can) (1 can, 13.5 oz/400ml)
  • Trader Joe's Shredded Coconut (unsweetened) (1/4 cup/25g)

Instructions:

  1. Preheat oven to 425°F (220°C). Grease and flour ramekins.
  2. Melt chocolate and heavy cream together.
  3. Whisk eggs in melted chocolate. Pour into ramekins.
  4. Bake for 12-15 minutes (depending on size of ramekins).
  5. Cool slightly and invert onto plates.
  6. Line an 8x8 inch pan with parchment paper.
  7. Melt the white chocolate chips and sweetened condensed milk until smooth.
  8. Stir in the cookie butter.
  9. Pour into prepared pan and chill until firm.
  10. Cut into squares.
  11. Slice Bananas in ½ in thick slices
  12. Put a dollop of peanut butter on each banana slice
  13. Drizzle melted chocolate over top and freeze until solid
  14. In a mixing bowl, lightly combine ricotta cheese and honey.
  15. Gently fold in lemon curd.
  16. Spoon into serving dishes.
  17. Chill for at least 30 minutes before serving.
  18. Blend frozen mango chunks and coconut cream until smooth.
  19. Pour into dessert glasses.
  20. Sprinkle with shredded coconut.
  21. Serve immediately.