Servings: 6

1/2 c dark chocolate chips ½ c dark chocolate chips
1/4 c unsweetened vanilla almond milk ¼ c unsweetened vanilla almond milk
1 ripe banana 1 ripe banana
1/4 c creamy nut or seed butter (peanut, almond, sunflower, etc) ¼ c creamy nut or seed butter (peanut, almond, sunflower, etc)
1/2 t vanilla extract ½ t vanilla extract

line a 6 cup muffin pan with paper liners and coat with spray. melt cups and milk in a saucepan over med heat, stirring constantly until smooth. spoon a T into each cup freeze until firm, about 10 minutes. meanwhile combine banana, butter and extract. spoon over chocolate then top with remaining chocolate. freeze for at least 4 hours.