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hat a fun and delicious treat! These little nibbles are easy to make and even more fun to eat. You can freeze them or refrigerate them, depending on your preference for biting into cold foods. If you decide to refrigerate them, freeze the leftovers after one day and then thaw them before eating the next time. You will have about 1/3 cup of melted chocolate left over.
Ingredients:
- 1 cup Ghirardelli 60% cacao bittersweet chocolate chips
- 2 ripe organic 7-inch bananas (or 3 5-inch bananas), cut into 1/2-inch slices
- 1 package Flanigan Farms dry roasted chopped almonds
Instructions:
Line a sheet pan with aluminum foil, non-stick side up.
Place chocolate chips in a microwave-safe bowl. Melt according to package directions. Alternatively, melt over low heat in a heavy sauce pan, stirring constantly.
Use a fork to dip banana into the chocolate and let the excess drip off. Place on foil. Repeat with remaining banana pieces. Sprinkle tops and sides with almond pieces.
Freeze or refrigerate about one and a half hours until chocolate is set. Enjoy frozen or cold.
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Each 2-piece serving contains:
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Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
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90
6 g
2 g
0 g
0 mg
0 g
9 g
2 g
5 g
2 g
0% DV
2% DV
2% DV
5% DV
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