1 Ripe Banana
Homemade Almond Butter or Natural Creamy Almond Butter Salted
Coconut Oil, melted
1. Slice banana into 1/2" to 1" inch thick slices, depending on how thick you want the banana to be. Place the slices into the center of each cupcake liner. Pour and cover with melted coconut oil and place in the freezer for about 10 minutes to set.
2. Once the coconut oil has set take them out and pour on your almond butter to cover and place back in the freezer till firm. I would recommend not letting them stay in the freezer so long the banana becomes frozen. If you're not going to eat them all right up, hard not too! then store in the fridge to keep the banana soft.
Enjoy the crunchy, salty outside and the soft, sweet inside!