2 bananas, peeled and chopped
2 tablespoons crunchy peanut butter
1 cup cream
¼ cup raw peanuts
2 tablespoons raw sugar
2 tablespoons sea salt
225 grams dark chocolate
90ml canola oil
Popsicles: Place banana, peanut butter and cream in a food processor and blend for 3 minutes until smooth. Pour into popsicle moulds and freeze for an hour.
Remove from freezer to add popsicle sticks, then return to freezer for 4–5 hours. Once frozen, remove from moulds and place on an oven tray lined with baking paper in the freezer until you are ready to dip them in the chocolate. If you want to leave your popsicles plain, you can keep them in their moulds until serving.
Peanut crumb: Place peanuts, sugar and sea salt in a small pan and stir to combine. Gently toss together over a medium heat for 10–15 minutes or until peanuts start to brown. You will need to keep a close eye on this to ensure the sugar doesn’t burn. Remove from heat and set aside to cool.
Chocolate dip: Line an oven tray with baking paper and place in the freezer. You will place your ice blocks on this once dipped.
In a medium-sized saucepan melt together the chocolate and oil, stirring occasionally to ensure it becomes smooth. Remove from heat once fully melted and pour mixture into a small glass jug or glass (something small and narrow is needed to ensure the popsicle can be submerged). Leave the liquid to cool until lukewarm. Remove your pre-frozen tray from the freezer. Dip your popsicles one by one into the melted chocolate and gently shake them to remove any excess drips and place them on the pre-frozen tray.
As the chocolate starts to turn to a matte finish, sprinkle over your peanut crumb and place on the pre-frozen oven tray. Return tray to freezer until ready to serve.