- 1 small gold pineapple
- 75g dark or milk chocolate
- ¼ cup nuts (almonds, macadamias or peanuts work well)
Peel pineapple and cut in quarters lengthways.
Remove the cores and slice each quarter lengthways into three. Push a skewer or paddle pop stick into each pineapple pop.
Place pops onto a tray lined with non-stick baking paper and freeze for at least 2 hours before coating with chocolate.
Melt chocolate in a shallow dish or bowl – microwave for 20 seconds in 2-3 bursts, checking the chocolate by mixing it gently.
Dip each frozen pop in the chocolate and sprinkle with nuts immediately. Enjoy immediately or place in a zip lock bag and back in the freezer.
Recipe Credit: @wholesomecook