Instructions

1. If your granola has large clusters, crush them with a rolling pin. Place 2 ½ cups of granola and ½ cup of chopped peanuts in a large bowl and stir.
2. Melt chopped dark chocolate with 2 teaspoons coconut oil. Stir in 2 tablespoons of peanut butter and 3 tablespoons honey.
3. Pour the chocolate mixture into granola and stir well, until evenly coated with chocolate. If the mixture is too runny, set it aside to cool slightly and the chocolate starts setting. If the mixture is still too runny, add a little bit more granola. If it’s too dry add more honey to get the sticky consistency of the mixture. Granola should be wet and hold together when you squeeze it.
4. Now generously grease 12 count cupcake pan. Divide the mixture between the cups. Press it well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
5. When the cups are firm, lift them out from the pan. If you leave them in the freezer too long and can’t lift them from the pan, let them sit for a few minutes at room temperature. Use a thin knife to lose them from the pan.
6. Then fill each cup with peanut butter. Depending on the type of peanut butter you use, you may need to melt it before filling the cups.
7. Top each cup with a slice of banana. Store in an air-tight container in the fridge for up to one week, or freeze for up to 3 months.