Gluten Free | Dairy Free | Vegan
Melt 6 ounces dark chocolate (half the chocolate) with 1 Tablespoon coconut oil in a microwave-safe bowl in 30 second increments, mixing between until melted.
Pour 1 Tablespoon melted chocolate into each muffin cup. Place melted chocolate in the freezer for 10 minutes.
While freezing, melt the remaining 6 ounces dark chocolate with ½ to 1 Tablespoon oil. Remove frozen chocolate cups and almond butter from the freezer.
Spoon ½ Tablespoon chilled almond butter on top of the frozen chocolate lined cups. Then press sliced banana on top. Pour the remaining melted dark chocolate over the cups to fill.
FULL RECIPE AT: