PREPARATION

Start off with the dark chocolate isostevia®, which will become the mold for the chocolate bites. Melt the chocolate by double boiling it. You will need small silicone muffin trays or any other chocolate mold trays you may have, but the trays should be large enough to fit in all the ingredients easily.
By using a teaspoon, pour the melted chocolate into each tray and spread it evenly in order for it to cover the sides and bottom. Be cautious to spread it evenly on all the trays. When ready, place the trays on the fridge to cool and for the chocolates to become solid.

Now prepare the homemade peanut butter. Place the peanuts into an anti-stick frying pan. Turn on the heat to a low-medium temperature. Mix the peanuts repeatedly so they are heated evenly. When their natural oils appear on the surface and when their distinctive smell occurs, they are then ready. Withdraw from heat and place them into the food processor, hot as they are in order to pulse them. Begin pulsing. Stop pulsing and use a teaspoon if needed to unstick them from the sides of the food processor. Continue pulsing until they become a thick and oily paste. Now add the liquid sweetener isostevia® and salt. Beat all the ingredients. The peanut butter in now ready.

Now for the chocolate mousse. Add all the ingredients into the food processor and pulse well. As easy as that!
Cut the banana into small pieces.

Now that the chocolate trays have cooled in the fridge, it is time to fill them. Fill each of them with some peanut butter, using a teaspoon. Then add some banana pieces. Now it is time for the mousse. Putt some chocolate mousse on top, allowing some space for the melted chocolate, which will seal off each chocolate bite. Having concluded this procedure, the silicone trays will give us the opportunity to remove the chocolate bites easily and evenly formed. After removal they must be placed in a container and then refrigerated, which will protect them from both odors and humidity.