For the caramelized bananas:

1. Melt coconut oil or vegan butter in large frying pan. Add coconut sugar; cook, stirring, until sugar and butter are melted together and somewhat dissolved.
2. Add sliced bananas and 1 tablespoon water; cook, uncovered, stirring occasionally, about 2 minutes or until banana slices are coated and caramelized.
3. Set aside, let cool, then slice again into dice size pieces.

For the chocolate almond butter cups:

1. First melt 1/3 cup dark chocolate with 1/2 tablespoon coconut oil in microwave in 30 second increments, mixing between until melted.
2. Pour into muffin pan lined with thin muffin cup liners. (See notes for almond butter swirl option).
3. Place melted chocolate in freezer for 10 minutes to set.
4. While the chocolate is setting, melt almond butter with 1/2 tablespoon coconut oil. Microwave in 30 second increments, mixing between until melted. *Note* You can melt both chocolate and almond on stove top (separately) with oil if you don’t have microwave.
5. Spoon the almond butter on top of the frozen chocolate lined cups. Add thick slice of caramelized banana (about the size of dice).
6. Place in freezer for 10 minutes to set.
7. While freezing, melt remainder 1/3 – 1/2 cup chocolate with 1/2 tablespoon oil. Pour the remainder of the dark chocolate over cups to fill.
8. Top each cup with remaining caramelized banana slices. Garnish with dark chocolate shavings and sea salt.
9. Freeze for 20 minutes or until set. Then let them sit out for 5 mins before serving from freezer. Or keep in fridge and serve anytime! See notes for storing.