← Nouns Cooking · Dessert Parlour

Ingredients

• 4 ripe but firm bananas, peeled and halved across
• 150 g dairy-free dark chocolate, chopped
• 1 tsp Coconut oil
• 30 g roasted peanuts, finely chopped
• 2 tbsp Desiccated coconut
• flaky sea salt (optional)

Method

1. Line a small tray with baking paper. Push a lolly stick or skewer into the cut end of each banana half and lay them on the tray.
2. Freeze for 1 hour, until firm. Cold bananas help the chocolate set almost instantly.
3. Melt the chocolate with the coconut oil in a heatproof bowl over a pan of barely simmering water, or in the microwave in 30-second bursts, stirring between each. Pour it into a tall glass or mug.
4. Put the peanuts and coconut on separate plates. Dip each banana into the chocolate, let the excess drip off, then roll or sprinkle with nuts or coconut and a few flakes of salt.
5. Return to the tray and freeze for 1 hour more. Let them sit for 5 min before eating.

Tips

• Check the chocolate label: many dark chocolates contain milk solids.
• Contains peanuts; use crushed freeze-dried berries or sprinkles for a nut-free version. They keep for a month in a freezer bag.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food