Chocolate-Covered Frozen Banana Pops
Frozen banana halves coated in dark chocolate and toasted pecans for a crunchy texture.
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Servings: 2 pops
Ingredients
- 1 banana
- 1 generous tablespoon almond butter or another nut butter or peanut butter
- 100 g dark chocolate
- 1 handful pecans
- 2 generous pinches salt (Celtic sea salt)
Procédé
- Peel the banana and cut it in half.1 banana
- Coat with almond butter.1 generous tablespoon almond butter
- Place on parchment paper in a long container, such as a loaf pan. Put the pan in the freezer. Chill thoroughly for at least an hour, but preferably until completely frozen.
- Crush the pecans. Toast them in a frying pan with the salt.1 handful pecans, 2 generous pinches salt (Celtic sea salt)
- Melt the chocolate in a bowl over a pan of simmering water. Add the nuts. Pour into a tall, narrow glass or cup.100 g dark chocolate
- Take the banana out of the freezer and dip the halves one at a time into the chocolate. Place them back on a clean piece of parchment paper and return to the freezer. Leave until completely frozen.
Notes
Equipment: long skewers with a flat lower end, freezer, loaf pan, parchment paper, mortar, frying pan, saucepan with a bowl for melting the chocolate over simmering water, tall glass (for dipping, such as a champagne flute), knife or teaspoon.
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