Chocolate Peanut Butter Yogurt Cup Pudding with Caramelized Bananas

First, prepare the sautéed bananas: Cut the banana(s) into rounds. Heat coconut oil in a pan over medium-high heat. Add the banana rounds and sauté for 2 minutes on one side. Flip the bananas and cook for another minute. Sprinkle with cinnamon and a pinch of salt. 

For the pudding: Add the Siggis vanilla yogurt to a small bowl. Mix in the vanilla extract, cocoa powder, and PB powder. Mix everything well until combined. Top the yogurt pudding with the sautéed bananas, dark chocolate gems, and fresh strawberries.