A tip of the hat goes to one of my nutritionist heroes, Ellie Krieger, who created the inspiration recipe for these fruity treats.
Keyword: almonds, banana, chocolate, kids snack
Author: Cynthia Lair
4medium, ripe bananas,halved
8wooden craft sticks
6ounces70 percent baking chocolate
1/2teaspooncoarse sea salt
Preheat your oven to 325ºF.
Place the almonds in a dry baking dish, and toast them until the color has darkened and a nutty aroma is present, about 25 minutes.
Insert a craft stick into the cut end of each banana half. Place them on a tray, cover it with plastic wrap or a plastic bag, and freeze them for 3 hours.
Break up the chocolate into small pieces. In the top of a double boiler over low heat, put the chocolate, reserving one 1-inch piece. Melt the chocolate, stirring constantly. As soon as the chocolate is melted, remove the pan from the heat and let it cool to just warm enough to touch comfortably. Now stir in the reserved piece of chocolate. This is a quick way to temper the chocolate.
Pour the chocolate into a pint jar or tall glass. Finely chop the almonds and put them on a large plate. Add the salt to the almonds and mix until even.
Dip each frozen banana half into the chocolate, tipping and turning to coat it. Then immediately roll it in the salty nuts and place it on wax paper. Repeat with the remaining banana halves.
Serve immediately or put the chocolate banana pops in a sealed container and keep them in the freezer.