- 3/4 cup toasted desicated coconut***
- 2 medium-large ripe bananas
- 3/4 coconut milk
- 130g 70% (or above) dark chocolate (dairy free if needed)
- 1/2 cup crushed almonds
Using a food processoror high speed blender, blend bananas, coconut and coconut milk until combined.
*** you can lightly toast your coconut by using a frying pan on the stove for about 3 mins over a light flame, or you can place the coconut on a tray in a 160 degree oven until golden brown.
Lightly coat your popsicle moulds with coconut oil.
Divide mixture into 6-8 moulds and place in the freezer for 5+ hours.
Preheat oven to 180 degrees celcius. Line a baking tray with baking paper and evenly spread the crushed almonds. Put almonds into the over for about 5 mins or until golden brown. Now you have some roasted almonds to top the popsicles!
Melt your dark chocolate and then let cool for 2-3 mins. Dip 1/2 of popsicles into the melted chocolate and then sprinkle on your roasted almonds. Place back into the freezer for at least 15 mins and then they re ready to serve.