Banana Choc-Almond Tops Recipe
2 large bananas
100g dark chocolate (70% cocoa minimum)
4 tb sliced almonds
4 tb pure maple syrup or honey
4 icy pole sticks
1 Cut banana into halves and insert an icy pole stick in the bottom before freezing for 3-4 hours.
2 Toast almonds gently in a pan until you can smell them roasting but careful not to burn by tossing lightly every 30 seconds at least.
3 Melt chocolate slowly in a very small pot. Spoon 1 tb maple syrup/honey over each frozen banana and then roll in almonds.
4 Dip almond coated bananas into chocolate and lay on baking paper before returning immediately to the freezer for 30 minutes.
The Carousel thanks Kate Save for this Banana and Choc-Almond Tops recipe.