100g Dark/Milk Chocolate
2 tsps Coconut Oil
Crushed nuts/seeds/coconut to sprinkle
Cut the papaya in half, lengthways. Using a spoon, scoop out the black seeds and discard.
Cut each half in half again (length ways) and then again to produce 8 sections. Using a sharp knife, carefully cut the flesh away from the skin of each section. Discard the skin and cut each section in half to produce 16 large chunks.
Skewer each section, with a stick, and place on a baking tray, making sure the papaya sections are not touching each other. Place in the freezer and freeze until solid. (Approx 3 hours)
Once the papaya skewers are completely frozen, melt your chocolate either using the microwave method or double boiler method and stir in the coconut oil until combined.
Drizzle or dip your papaya into the chocolate and allow any excess chocolate to drip off. Sprinkle with crushed nuts/seeds/coconut and return to the freezer until you are ready to enjoy.
Make sure the papaya is completely frozen before dipping in the chocolate. If the papaya is wet then the chocolate will slide off. The chocolate will instantly harden when you dip. Enjoy straight away or return to the freezer to enjoy later.
Overheating chocolate can cause it to seize and it will have a dry, crumbly appearance. Avoid this by making sure you melt chocolate slowly using low heat, regardless what melting method you use.
Recipe by Healthy Little Foodies.