Instructions

1.       Slice bananas into rounds and set aside.
2. Put chocolate chips and coconut oil in a small glass bowl. Place this bowl in shallow water in a larger saucepan. On stove bring water to a simmer on medium heat. Reduce to a very low heat and stir chocolate chips and coconut oil until completely melted. Remove from heat. Alternately, you could microwave the mixture instead, being careful not to over heat the chocolate or else it will harden. We are used to less sugar, so add maple syrup or liquid stevia drops to taste if you prefer more sweetness.
3. I then divided my melted chocolate mixture into three separate bowls to try out different essential oil flavors. Start with one drop essential oil into the chocolate mixture, taste, and add additional drops until it is to your liking. Stronger essential oils like Peppermint or Sweet Fennel will require less drops than milder flavors like Grapefruit. Maybe even mix two or more essential oils together for a unique flavor!
4.  Drop banana slices into the warm chocolate mixture, using a fork to stir it around and get it evenly coated. Lift the slice out and place on a parchment paper lined baking pan. Repeat with remaining banana slices until the chocolate mixture is all used up. Press pecan halves in top of banana slices if you want a little something extra.
5.  Cool in fridge until chocolate is set. Peel off parchment paper and store in air-tight container in fridge or freezer.