Crunchy Peanut Butter Banana Popsicles

Set up your assembly station with your chopped nuts and peanut butter. Peel the 2 bananas and slice them in half crosswise to create four shorter pieces. Roughly chop the 50g of roasted peanuts and spread them out on a shallow plate mixed with a pinch of flaky sea salt. Place your 100g of peanut butter in a small bowl (if it's a bit stiff, microwave it for 10 seconds to make it easily spreadable).

Slice the bananas lengthwise. Take each banana and gently press a wooden ice cream stick into the center of the banana.

Roll the stuffed bananas in peanuts until fully coated. Using a butter knife or small spatula, coat the entire outside of the banana popsicle with a thin layer of the peanut butter—this acts as the "glue." Immediately roll the banana in the plate of chopped salted peanuts, pressing gently so the nuts stick firmly to all sides. Place the coated popsicles on a tray lined with baking paper. Repeat with the remaining bananas and freeze for at least 2 hours until solid.

Once the popsicles are fully frozen, melt the 150g of dark chocolate and 1 tbsp of coconut oil together. You can do this in a heatproof bowl set over a pan of simmering water, or in short 30-second bursts in the microwave. Stir until completely smooth, then pour the melted chocolate into a tall, narrow glass (this makes dipping much easier).

Take a frozen banana popsicle by its wooden stick and dip it completely into the tall glass of melted chocolate. Hold it above the glass for a few seconds to let any excess drip off. Because the banana is freezing cold, the chocolate shell will harden and set almost instantly.

Serve immediately, or store the finished popsicles in an airtight container in the freezer for up to 1 month. If eating straight from the deep freeze, let them sit on the counter for 3 minutes before biting into them so the banana center becomes beautifully creamy!