3 small bananas (4 oz/115 g each)
2 oz. (60 g) unsweetened baking chocolate
1/4 C. (60 ml) agave syrup
2 oz. (1/4 C./60 g) dry-roasted cocktail peanuts
You’ll need a cookie sheet covered in waxed paper or a silicone sheet for the bananas, plus another sheet or board covered in paper towel.
Juice the lemon and put the juice in a shallow bowl. Slice the bananas on the diagonal, and dip them in the lemon juice to keep them from browning. Put each slice on the paper towel. Cover the top of the bananas with another towel to blot up the lemon juice.
Crush the peanuts by putting them in a zip-top bag and using a rolling pin on them. Put them in a wide shallow dish.
Create a double-boiler by bringing some water to boil in a saucepan, and then placing a metal bowl or pan on top of it. Turn the heat down to simmer. Break up the chocolate and add to the bowl with the agave syrup. Whisk until the chocolate is melted and smooth. Remove from the heat.
Immediately dip the banana slices in the chocolate, then the peanuts, laying each one on the prepared sheet. Sprinkle with sea salt while still warm so it will stick. Refrigerate until firm, about 30-60 minutes.
Source: Gourmandia.com | Gourmetrecipes.com | foodsense.is