Choc Coated Bananas With Roasted Pecans
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Choc Coated Bananas With Roasted Pecans
Recipe By Louis Tikaram
Ingredients
4 small red tip bananas
2 cups dark chocolate
4 tbsp Coles organic coconut oil
½ cup pecans, roasted and crushed
Method
Peel the bananas and insert a popsicle stick into one end. Lay the bananas on a tray lined with baking paper and freeze overnight.
Gently melt the chocolate and coconut oil in a double boiler until smooth then tip into a narrow glass or container for easy dipping.
Dip the frozen banana into the melted chocolate and twirl to remove any excess. Immediately sprinkle on any toppings while the chocolate is still wet, then place back on baking paper.
Return the dipped banana to the freezer for 30 minutes or until the chocolate has fully hardened.
