- Line a mini muffin pan with paper liners. Set aside.
- Melt the chocolate chips. Spoon into the muffin cups evenly. Only enough to line the bottoms. You should have enough chocolate left to pour on top of the cups. Place in the fridge.
- Melt the coconut butter. Mix the banana extract and the coconut butter together. Add the sweetener and taste. Remove the chocolate cups from the fridge. Spoon the banana cream onto the chocolate cups evenly.
- Spoon the rest of the melted chocolate onto the banana cream. Refrigerate for about an hour.