Ingredients

· 1 ripe banana, chopped

· 100 ml coconut milk

· 1 tablespoon rice malt syrup

· 1 tablespoon melted coconut oil

· 70 g peanut butter

· ¼ teaspoon sea salt

For Chocolate topping

· 2 tablespoons coconut oil

· 5 teaspoons rice malt syrup

· 1 tablespoon raw cacao powder

Method

Lightly grease some fluted silicone patty cases with coconut oil. Place the banana, milk, syrup, oil and one tablespoon peanut butter in a blender. Blend until smooth and combined. Transfer to a jug. Combine the salt and remaining peanut butter in a bowl. Place a small dollop of peanut butter mixture in the centre of each case. Pour over the banana mixture, leaving a 4-5mm gap from the top. Place in the freezer until firm. For the topping, place the oil, syrup and cacao in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until melted. Remove from heat. Cool for two minutes. Spoon over peanut butter cups. Place in the freezer until set. Serve sprinkled with salt, if using.