1. In the hand blender glass, place the oats, soy milk, banana, yeast, cereal coffee and baking soda.
2. Whisk well until a dough is formed.
3. Take portions and form the buns, flattening a little with your hands.
4. Place on a baking tray lined with greaseproof paper for about 15 minutes at 350ºF.
5. Remove them and let cool.
6. In a bowl, melt the chocolate couverture in a bain-marie, mixed with the peanut butter, until well combined.
7. Garnish the buns with the chocolate peanut butter.