Prepare the Muffin Tin:

Line a mini muffin tin with paper or silicone liners.

Add the First Chocolate Layer:

In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second increments, stirring after each, until smooth.

Spoon a small amount of melted chocolate into the bottom of each muffin liner, just enough to coat the base.

Place the tin in the freezer for 5–10 minutes to set the chocolate.

Add the Peanut Butter and Banana:

Once the chocolate layer is set, add a small dollop of peanut butter to each liner, spreading it slightly.

Place a banana slice on top of the peanut butter.

Seal with Chocolate:

Spoon more melted chocolate over the banana slice, ensuring it’s fully covered. Gently tap the tin on the counter to remove air bubbles and smooth the chocolate.

Freeze:

Sprinkle a pinch of sea salt on top of each cup (if desired) and place the tin in the freezer for at least 1 hour, or until the cups are fully frozen.

Serve and Enjoy:

Once frozen, remove the cups from the liners and enjoy immediately. Store any leftovers in an airtight container in the freezer for up to 2 weeks.