Chocolate and peanut butter are among everyone’s favorite flavor combinations, but throw them in a taco shell and you have the ultimate dessert!

Instructions:

1. Use a cookie cutter to cut out about 5 smaller circles from each tortilla.
   
2. Heat up about an inch of canola oil in a frying pan, and place the small circles in the oil to fry until golden brown, one at a time.
   
3. When removing the tortillas from the oil, use tongs to gently fold them in half as they’re frying, without pinching them fully closed. Shake off excess oil, and place on a wire rack to cool.
4. While the shells are cooling, prepare the filling by cutting the bananas into small pieces, and then mix in a bowl with the peanuts and mini chocolate chips.
   
5. Spoon the mixture into each mini taco shell, and refrigerate for at least 1 hour.
   
6. In a small bowl, melt the dark chocolate wafers and 1 tablespoons of coconut oil. Stir until smooth.
   
7. Remove the tacos from the fridge, and gently dip the tops into the chocolate, and sprinkle with more peanuts. Place back in the fridge to cool for at least 1 hour.