• In a 12-hole muffin pan, add paper liners or use a silicon muffin pan.

  In a small saucepan over a low heat melt the chocolate chips and coconut oil. Stir from time to time until completely melted. Add peanut butter and honey and stir them in.

   Next add granola, chopped peanuts, coconut and protein powder mixing well until everything is evenly coated.

  Note: If your granola has large clusters, crush them with a rolling pin

  Divide the granola mixture between the 12 cups, pressing firmly to ensure it holds together. Use your thumb or the back of a spoon to make a dent in the center of each cup. Or use a small glass with a flat bottom to press the granola mixture evenly into the cups creating a little cup for the filling to sit in.

  Freeze the cups for 5-10 minutes until firm. Don't freeze too long or they will be difficult to remove.

  Once firm, carefully lift the cups out of the pan. If they are stuck, let them sit at room temperature for a few minutes or use a thin knife to loosen them from the edges.  

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 15 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Fill each cup with peanut (or any other nut or seed) butter (melt it first if it's too thick) . Then top with a dollop of melted chocolate. Top with a slice of banana if desired.

  Keep in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months.

  Notes:

  This is a versatile recipe - try different types of nut butters, granola, or toppings for variety

  The banana slices are best added just before serving to prevent browning.