Ingredients
3 large bananas
8 ounces dark chocolate, roughly chopped
1 teaspoon coconut or pecan oil (optional)*
1 cup toasted pecan pieces
6 popsicle sticks
Process:
- Line a baking sheet with wax or parchment paper.
- Melt the chocolate, and oil if using, in a double boiler or in the microwave until smooth.
- Peel and cut each banana in half. Place a popsicle stick in each half.
- Dip each banana half into the melted chocolate, allowing the excess to drip off, and then dip into the chopped pecans. Place the banana on the prepared baking sheet. Repeat the same process with the remaining banana halves.
- Transfer the baking sheet to the freezer and allow the bananas to chill for at least 4 hours. The bananas will stay fresh in an airtight container in the freezer for up to 7 days.
Note: the coconut oil will thin the chocolate and make it shine
Nutritional Facts:
Calories
380
Fat
26g
Saturated Fat
8g
Sodium
0mg
Carbs
34g
Fiber
6g
Protein
5g
