Peanut Chocolate Cups with Banana

Prepare a silicone mold for 12 muffins. Melt the dark chocolate together with the coconut oil in a double boiler. Meanwhile, slice the banana into 12 pieces.

Distribute about 180 g of the melted chocolate evenly into the 12 cavities of the mold. Place a banana slice in each cavity and add a dollop of peanut butter on top. Place the mold in the freezer for 5–10 minutes.

Then, spread the remaining melted chocolate over the peanut butter layer to seal the cups. Freeze again for 10–15 minutes and then serve.