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Frozen Banana Pops with Chocolate and Nuts

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Prep Time 15 minutes
Freeze Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 pops

Ingredients
  

  • Banana Pops:
  • 4 large ripe bananas halved crosswise
  • 8 wooden popsicle sticks or skewers
  • Chocolate Coating:
  • 1½ cups 255g dark chocolate chips or chopped dark chocolate
  • 2 tablespoons coconut oil
  • Toppings:
  • ½ cup 60g roasted peanuts, roughly chopped
  • ¼ cup 30g toasted sliced almonds
  • ¼ cup 30g toasted chopped hazelnuts or pistachios
  • 2 tablespoons toasted coconut flakes optional
  • Flaky sea salt for finishing
  • Optional Drizzles:
  • 2 tablespoons white chocolate melted
  • 2 tablespoons peanut butter thinned with coconut oil

Instructions
 

  • Peel bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each half. Place on a parchment-lined baking sheet and freeze for at least 2 hours until completely solid.
  • Toast all nuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant and golden. Cool and place in shallow bowls. Have all toppings ready before beginning to dip.
  • Melt dark chocolate and coconut oil together over a saucepan of simmering water or in the microwave in 30-second intervals until smooth and fluid. Transfer to a tall glass.
  • Working one at a time, dip each frozen banana pop into the chocolate, rotating to coat completely. Lift and let excess drip off for a few seconds.
  • Immediately roll or press the coated pop into the chopped nuts and sprinkle with flaky sea salt while the chocolate is still soft.
  • Place back onto the parchment-lined baking sheet. Repeat with remaining pops.
  • Return all pops to the freezer for at least 1 hour until the shell is completely set.
  • Add optional drizzles after the shell has set, then freeze 15 more minutes. Serve directly from the freezer.

Notes

  • Freeze bananas completely solid before dipping — 2 hours minimum, 3 is better
  • Use a tall glass for dipping — it makes full coverage far easier than a shallow bowl
  • Work one banana pop at a time — the chocolate sets in seconds on the frozen surface
  • Have all toppings ready and in bowls before pulling the first pop from the freezer
  • Coconut oil is essential for the right coating consistency and snap — do not skip it
  • Store individually wrapped in parchment paper in an airtight container for up to 2 months
  • Any roasted nut works — cashews, pecans, macadamia nuts, or walnuts are all excellent
  • For nut-free use toasted sunflower seeds, pumpkin seeds, or shredded coconut
  • Spread peanut butter inside a slit in the banana before the first freeze for a hidden layer
  • Best quality within the first 2 to 3 weeks of freezing