These are a spin on chocolate covered bananas on a stick, only a little more easier to handle and a lot more customizable.
Start with 3-4 ripe bananas, sliced to about 1/2-inch thickness. Lay the slices on a cookie sheet with parchment paper and freeze for at least 15 minutes.
Melt 5 ounces of dark chocolate with 1 1/2 Tbsp coconut oil in a double boiler or in the microwave until smooth.
Using a fork, dip each slice in the chocolate and put back on the cookie sheet. Use a cooling rack to allow the excess chocolate to drip if you don’t want it to pool around the sides of the banana slices.
You have to be quick here with the toppings because the chocolate hardens fairly quickly. You could dip 2-3 at a time, then add the toppings.
Possible toppings: cocoa nibs (my favorite), nuts, maldon sea salt, toasted coconut
Banana slices that you don’t eat right away (btw, good luck with that!) must be stored in the freezer or they will liquify.