• In a small bowl, combine the banana, sunflower seed butter, and vanilla. Mash everything together until there are no lumps and set aside.
• Prepare a 24-compartment mini-muffin tin by misting the individual compartments with nonstick oil spray (this will help the chocolate cups pop out easily when they’re ready). This recipe works best without muffin liners.

TO MELT AND TEMPER THE CHOCOLATE:

• Place 1 cup of the chocolate chips in a bowl and microwave for 15 to 30 seconds at a time, stirring in between, until the chocolate is smooth and velvety. Stir in the remaining ½ cup chocolate chips until they’re all melted and blended. If they haven’t all melted, microwave for another 5 seconds at a time and stir.

TO ASSEMBLE:

• Add 1 generous teaspoon of melted chocolate to the bottom of each muffin compartment. Spread out the chocolate with your fingers to cover the bottom. Next, add a layer of sunflower butter filling on top (you’ll be using about 1 generous teaspoon per cup) and, again, spread the second layer out with your fingers.
• Finally, add the remaining melted chocolate on top, using your fingers to level it out. Garnish with a few sunflower seeds. (It’s a messy process; don’t worry if they don’t appear perfect. They’ll turn out looking and tasting amazing.)
• Place the muffin tin in the freezer to firm up for at least 1 hour or overnight. When you’re ready to eat them, carefully pop them out of the muffin tins, using the tip of a knife.