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Banana Choc-Almond Tops

To satisfy your sweet tooth without the guilt this Easter, Nature’s Own Dietitian Kate Save  shares her healthy chocolate alternatives to beat the binge!


  • 2 large bananas

  • 100g dark chocolate (70% cocoa minimum)

  • 4 tb sliced almonds

  • 4 tb pure maple syrup or honey

  • 4 icy pole sticks


  • 1.

    Cut banana into halves and insert an icy pole stick in the bottom before freezing for 3-4 hours.

  • 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.

    Spoon 1 tb maple syrup/honey over each frozen banana and then roll in almonds.

  • 5.

    Dip almond coated bananas into chocolate and lay on baking paper before returning immediately to the freezer for 30 minutes.


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