Banana Choc Ice Blocks with Almond Crust

When it is a super hot day outside and you are looking for a way to cool off or maybe you just want a healthy delicious dessert for the family, look no further than our Banana Choc Ice Blocks with Almond Crust. And if you didn’t know it already bananas are full of goodness – fiber, potassium, vitamin C and B6 can all be found in the good old banana.

Ingredients (Banana Ice Block Base)

2 frozen bananas
1 can organic coconut milk
½ tsp vanilla
2 TBS maple syrup (optional)

Ingredients (Choc Almond Crust)

1 cup Flannerys Own Raw Almonds, roughly chopped
1/4 cup Flannerys Own Organic Cacao Powder
1/4 Flannerys Own Organic EV Coconut Oil, softened
2 TBS maple syrup
1/2 tsp vanilla bean paste

Method

In a blender add the bananas, coconut milk, vanilla and maple syrup and blend until combined. Transfer to ice cream moulds and freeze until solid (overnight is best).
Once the ice blocks are completely frozen you can prepare choc almond coating.
Roast the almonds for 10 – 15 minutes at 180 degrees.
In a small bowl add the cacao, coconut oil, maple syrup and vanilla, whisking until well combined.
To give the ice blocks their ‘choc tip’ either dip the ice blocks in the chocolate mixture or drizzle the chocolate over them (get creative here), finish with a sprinkle of roasted almonds (you could also used shredded coconut, other types of nuts or cacao nibs).
Enjoy!