Just a few SIMPLE ingredients that YOU have complete control over! I LOVE knowing what’s actually in my family’s treats!Makes 12 mini cups

Ingredients:

• 2 medium bananas, sliced
• 1/4 cup all-natural peanut butter
• 1/4 cup sugar-free strawberry jam
• 1 cup dark chocolate chips, higher cacao percentage; the better
• 1.5 Tbsps coconut oil
• You’ll also need a 12 slot mini muffin tin. I used a silicone muffin pan for much easier removal.

Instructions:

In a small microwave-safe bowl add chocolate chips and coconut oil.

Place into the microwave for 1 minute. Stir until smooth and fully melted. Alternately, you may use a double broiler method.

Slice bananas into 1/3-inch thick rounds as shown.

Add one teaspoon of your melted chocolate into each muffin cup, then top it with one banana slice. Freeze for 15 minutes.

Remove from the freezer and top each cup with 1/2 teaspoon of peanut butter and 1/2 teaspoon of jam. Freeze for another 15 minutes.

Once the last layer has thickened in the freezer, finish the cups with one final teaspoon of melted chocolate, making sure you cover all the layers inside the muffin cups.

Freeze until the chocolate has hardened, about 1-2 hours.

Can be stored in an airtight container in the freezer for up to 2 weeks.

Enjoy!

❤Rachel

PB & J Banana Chocolate Cups

Category Dessert

Ingredients

• 2 medium bananas, sliced
• 1/4 cup all-natural peanut butter
• 1/4 cup sugar free strawberry jam
• 1 cup dark chocolate chips, higher cacao percentage; the better
• 1.5 Tbsps coconut oil
• You'll also need a 12 slot mini muffin tin.
• I used a silicone muffin pan for much easier removal.

Instructions

1. In a small microwave safe bowl add chocolate chips and coconut oil.
2. Place into the microwave for 1 minute. Stir until smooth and fully melted.
3. Alternately, you may use a double broiler method.
4. Slice bananas into 1/3-inch thick rounds as shown.
5. Add one teaspoon of your melted chocolate into each muffin cup, then top it with one banana slice. Freeze for 15 minutes.
6. Remove from the freezer and top each cup with 1/2 teaspoon of peanut butter and 1/2 teaspoon of jam. Freeze for another 15 minutes.
7. Once the last layer has thickened in the freezer, finish the cups with one final teaspoon of melted chocolate, making sure you cover all the layers inside the muffin cups.
8. Freeze until the chocolate has hardened, about 1-2 hours.
9. Can be stored in an airtight container in the freezer for up to 2 weeks.

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