Cookie Dough and Banana Chocolate Protein Cups

Start by lining a muffin tin with muffin liners. Break each protein bar into halves and roll each half into balls. Place each ball into a muffin liner and press down to make a bottom layer. Set aside. On a plate, mash a banana until uniform, then dollop some banana mash into each liner on top of the cookie dough layer. Place the muffin tin in the freezer to set for a few minutes while you melt the chocolate. Add the chocolate chunks and coconut oil to a bowl and melt in the microwave in two 30-second increments, stirring in between. Remove the muffin tin from the freezer and coat each cup in melted chocolate. Top each cup with a handful of crushed roasted peanuts for a finishing touch. Place the tin back in the freezer for the cups to firm up (the author recommends leaving them in for about 30 min for a slightly thawed consistency). Remove from the freezer and enjoy!