These frozen chocolate cups hide a banana slice and peanut butter beneath a crisp chocolate shell. A silicone mini muffin tray makes 12 small cups, and setting each layer separately keeps the filling centered.
Ingredients
- 1 banana, sliced into 12 even rounds
- 1 1/2 cups dark chocolate chips, or bars broken into pieces
- 1 teaspoon coconut oil
- 1/4 cup all-natural peanut butter
Also needed: a silicone mini muffin tray.
Instructions
- Set the silicone mini muffin tray on a medium, flat baking sheet.
- Melt the chocolate in the microwave in 30-second increments, stirring between each interval, until completely smooth. Alternatively, use a double-boiler method. Stir in the coconut oil.
- Add about 1 teaspoon of melted chocolate to the bottom of each cup. Use a silicone brush to coat the bottom and brush the chocolate all the way up the sides.
- Freeze for 10 minutes to set the shells.
- Place one banana slice in each cup and top it with 1 teaspoon of peanut butter. Freeze for another 10 minutes.
- Cover each cup completely with the remaining melted chocolate.
- Freeze until set, about 1–2 hours.
Keep the 12 cups frozen until ready to eat. Take them out of the freezer about five minutes before serving so the filling can soften slightly while the chocolate shell stays firm.
