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PB & J Banana Chocolate 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.