- 24 – 1″ pieces from about 1/2 small pineapple
- 2 large bananas, sliced into 24 bite sized pieces
- 12 small to medium sized strawberries sliced in half
- 150g (5oz) good quality dark chocolate (I used 72%) (This
is between 3/4 – 1C if using a cup measurement for chocolate chips)
- 2 tsp coconut oil
- Chopped nuts or coconut for rolling in (optional)
DIRECTIONS:
Chop fruit and assemble into stacks. Press a Popsicle stick
or tooth pick through the fruit and freeze until solid.
Prepare a baking sheet with parchment paper, wax paper or a
silicone mat.
Melt the chocolate along with the coconut oil either in a double
boiler or in the microwave using short intervals and stirring frequently to
prevent burning.
Once completely melted, remove the frozen fruit from the
freezer. Dip the fruit in the chocolate, let the excess drip off for a minute
and then place on the sheet to harden.
If desired, dip the chocolate covered
side immediately in chopped nuts or coconut before placing on the sheet to
harden.
Once the chocolate is completely hardened (you may need to place in the
freezer for it to harden completely)
Remove from the sheet and place in an
airtight container to store in the freezer until ready to serve.
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