6teaspoonnut butter of your choice, I used smooth Pic's peanut butter
¼cupcoconut threads, approximate
Mix coconut oil, cacao powder and maple syrup.
Use a 1 teaspoon measuring spoon to spoon 1 teaspoon of cacao mixture into the bottom of each mini muffin hole.
Put the mini muffin pan in the fridge for a few minutes to set (five minutes should be more than enough).
Remove mini muffin pan from the fridge and put a slice of banana into each muffin hole.
Top each slice of banana with a ½ teaspoon of nut butter. Smooth the nut butter a little so that it doesn't stick out of the chocolate.
Give the remaining cacao mixture a stir, as it may have separated a little. Evenly pour into each muffin hole to cover the banana and nut butter. Sprinkle with coconut threads, or topping of your choice.
Put the mini muffin pan in the freezer until set, then pop the treats out and store in a zip lock bag or container in the freezer. The cacao sets very quickly and you can eat these straight away. They're better if you let them freeze for long enough for the banana to firm up though.