Choc Coated Fruit Pops

Prepare the fruit by chopping stems off the strawberries, peeling the bananas and cutting into 4cm chunks. Cut sharp ends off skewers to make them safe for children to use. Skewer fruit and place in freezer to harden. Using frozen fruit will ensure the fruit stays on the skewer when dipping in chocolate, and causes the chocolate to harden quickly around the fruit. This makes the whole process less fiddly.

Cut milk chocolate into squares and place in a microwavable bowl. Decrease microwave power to 50 per cent and melt the chocolate slowly, checking and stirring every 30 seconds until melted. Repeat with white chocolate and dark chocolate.

Dip frozen fruit into melted chocolate. Work quickly so the fruit remains frozen and the chocolate doesn’t start to set. Vary the amount of chocolate on each piece of fruit. Cover some pieces entirely and only half-dip others to offer varying degrees of sweetness.

Before chocolate hardens completely on the frozen fruit, roll the skewer in chopped nuts. Alternate between nuts and coconut, repeating until all skewers are covered.

Place in freezer for 5 minutes before serving to allow chocolate to harden. Serve straight from the freezer.

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Ingredients

• 2 bananas
• 1 punnet strawberries
• Wooden skewers
• 1 block of milk chocolate

• 1 block of white chocolate
• 1 block of dark chocolate
• ½ cup roasted almonds, chopped
• ½ cup desiccated coconut

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