If you don’t have a blender, you don’t have to miss out on the frozen goodness! These ice pops are the perfect dessert or afternoon treat. They feature potassium, magnesium, antioxidants, essential nutrients and healthy fats — as if we needed any more excuses. Makes 6
- 2 large or 3 small frozen peeled bananas, cut into thirds or halves
- 70g dark chocolate (at least 60% cocoa), chopped
- ½ cup mixed nuts (almonds, peanuts and cashews are my faves here), finely chopped
- Leave the frozen bananas to thaw for a few minutes, then carefully insert an ice-cream stick into each one to make baby popsicles.
- Place 1 cup of water in a saucepan and bring to a gentle simmer.
- Place the chocolate in a heatproof bowl set on top of the saucepan, ensuring that the water below does not touch the bowl. Stir the chocolate gently for about five minutes, or until it has melted. Remove the bowl from the heat and set aside for a few minutes, to allow the chocolate to thicken.
- Lay out the chopped nuts on a plate. Line a baking tray with baking paper and place it alongside. Dip one banana pop at a time into the bowl of melted chocolate, tilting the bowl if necessary to coat all sides. While the chocolate is still wet, roll the banana pop on the plate of nuts. Hold it upright for a few moments, rotating to avoid any drips, then place it on the baking tray. Repeat the process for the remaining pops.
- Place the chocolate-covered banana pops in the freezer for at least 30 minutes to set. Keep stored in the freezer until you are ready to eat!
Recipe: From Summer Fit by Sally Fitzgibbons, Macmillan, RRP $39.99