Peanut Butter Cups with Banana

Prepare a silicone mold for 12 muffins and melt the chocolate with 2 teaspoons of coconut oil over a double boiler*; in the meantime, slice the banana into 12 rounds. Then, divide 180 g of melted chocolate into the mold cavities, add banana slices and peanut butter, and place the mold in the freezer for 5–10 minutes. Subsequently, divide the remaining melted chocolate into the cavities, freeze for another 10–15 minutes, and serve.

The cups will last 5–7 days in the refrigerator, and up to 3 months in the freezer.