100 g dark chocolate (preferably use a bar with 70% cocoa)
1 tablespoon grated coconut and/or finely chopped pistachio nuts
16 lollipop sticks, popsicle sticks or sticks for cake pops
Pan with bowl (bain marie)
Peel the bananas and cut each banana into 7 to 8 equal slices. Place the banana pieces on a piece of baking paper and insert the sticks. Freeze them in the freezer for at least 2 hours, this will also make the sticks stick better. Before removing the bananas from the freezer, melt the chocolate au bain marie in a bowl over a pan of hot water. Prepare the pistachio and/or coconut.
Dip the banana pieces one by one in the melted chocolate. Put the banana pieces back on the baking paper and immediately sprinkle with coconut and/or pistachio (because they are frozen the chocolate will set quickly). Serve the chocolate banana lollipops immediately after the chocolate has set. You can also put them back in the freezer and take them out of the freezer about 15 minutes before serving so they are still frozen but not rock hard.
Source: Leukerecepten by leukerecepten-nl.
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