Chocolate Banana Pops


4 ripe bananas, peeled and halved crosswise

8 ounces semisweet chocolate chips

2 tablespoons coconut oil

¼ cup almonds, chopped

¼ cup pistachios, chopped

¼ cup freeze-dried strawberries, ground


Line a plate with parchment paper. Insert a wooden pop stick into the cut end of each banana half, pushing it in about halfway up the length. Place the bananas on the lined plate and freeze for at least 30 minutes.

Set a medium saucepan or heatproof bowl over a saucepan of simmering water over low heat, ensuring the top pan (or bowl) does not touch the water directly. Add the chocolate and coconut oil to the top pan and heat, stirring constantly, until completely melted. (Alternatively, melt the chocolate and coconut oil together in a small microwave-safe bowl in the microwave in 30-second increments, stirring after each, until melted and smooth.)

Transfer the chocolate mixture to a tall, heatproof glass. Remove the bananas from the freezer. Holding onto the pop stick, dip each frozen banana into the chocolate mixture to cover completely. Immediately sprinkle on chopped nuts and freezer-dried strawberries. Hold the bananas upright until the chocolate shell has dried, about 30 seconds, then lay them back on the plate.

Enjoy immediately or return the bananas to the freezer to harden completely, 30 minutes to 1 hour.