Makes approximately 24 bites
2 medium sized ripe bananas
50g crunchy nut butter of choice
50g dark chocolate (minimum 70% cocoa)
2 tsps coconut oil
2 tbsps desiccated coconut (optional)
Line a tray with baking paper.
Slice the bananas into discs (approximately 1cm thick). Arrange the discs onto the tray and freeze
for 30 minutes.
Spoon the nut butter onto the top of each disc. Return tray to the freezer.
Fill a saucepan several inches deep with boiling water and place over a medium heat.
Put the chocolate in a heatproof bowl and carefully place in the water. Stir gently until the chocolate
Add the coconut oil to the melted chocolate and stir well.
Spoon the chocolate over each banana disc until all of the chocolate is used up. Alternatively, dip
each banana disc into the chocolate to cover thoroughly (this method can be a bit messy!).
Sprinkle the coconut over the discs. Do this as soon as possible as the chocolate will set quite
quickly over the frozen banana.
Store in an airtight container and freeze for up to 2 weeks.