Banana Choc Almond Tops

This popsicle-style snack is a healthy alternative to ice-cream and the perfect dessert for a warm day around the pool. What’s more, the combination of almonds and bananas makes for a great source of dietary fibre, B-Group vitamins and potassium.

Use 70% or even 85% cocoa organic dark chocolate rather than milk chocolate – the higher the cocoa content, the greater the antioxidant benefits.
Serves
8
Difficulty
Intermediate
Category
Dessert
Gluten Free
Yes
Dairy Free
Yes
Vegan
Yes
Vegetarian
Yes
Total Time
15 mins

Ingredients

  • 2 large bananas
  • 100g dark chocolate (70% cocoa minimum)
  • 4 tb sliced almonds or crushed peanuts
  • 4 icy pole sticks

Directions

  1. Cut banana into halves and insert an icy pole stick in the bottom before freezing for a minimum of 1 hour.
  2. Toast almonds gently in a pan until you can smell them roasting but careful not to burn by tossing lightly every 30 seconds at least.
  3. Melt chocolate slowly in a very small pot.
  4. Dip bananas into chocolate and lay on baking paper, then press nuts onto surface before returning immediately to the freezer for 30 minutes.
Nutritional Information
Recipe makes: 8 serves

Serving size: 95g

Nutrient Per Serve Per 100g
Energy (kJ) 984.48 1045.09
Energy (Cals) 235.18 249.66
Protein (g) 3.99 4.24
Total fat (g) 12.35 13.11
Saturated fat (g) 4.58 4.86
Carbohydrate (g) 27.05 28.71
Sugars (g) 22.60 23.99
Dietary fibre (g) 2.50 2.65
Sodium (mg) 14.21 15.08


 
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