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This recipe has become really popular recently, for good reason. It’s super-easy and such a delicious, refreshing snack, perfect for long Yom Tov afternoons or as Chol Hamoed. Follow the instructions carefully for best results.
Yield: 15 pieces
2 and 1/2 bananas, sliced thinly (if you slice them too thick, they’ll be hard to break into bark)
1 cup Gefen Almond Butter
1 cup Haddar Chocolate Chips
1 tablespoon oil, such as Gefen Walnut Oil
crushed almonds, or any topping of choice
Line a baking sheet with Gefen Parchment Paper. (If you don’t use parchment paper on Pesach, line with aluminum foil.)
Place bananas close together on baking sheet.
Cover bananas with an additional piece of parchment paper and lightly press them together. (It helps to use the bottom of a flat dish such as a cup or ramekin.)
Uncover and discard top parchment paper.
Melt almond butter in microwave for about 20 seconds. (If you don’t have a Pesach microwave, place almond butter in a ziplock bag in hot water for a few seconds.)
Spread almond butter over bananas.
Freeze for about 20 minutes.
Melt chocolate and oil together and spread over almond butter.
Quickly top with crushed almonds, as chocolate cools and hardens almost immediately.
Freeze until ready to serve, then break into pieces.
Best served semi-frozen.
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