Microwave chocolate and oil in a large microwave-safe bowl on high, stirring every 15 seconds, until smooth (about 1 minute).
Add the banana slices and roll until well-coated. Transfer to wax-paper-lined plate and sprinkle the almonds on top. Freeze until solid (about 2 hours).
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Ok, not commenting on taste; they are yet to be frozen...I got maybe 3 bites that looked pretty then the next banana wouldn't take the coating. Put the chips back in microwave but couldn't get that initial consistency back. Lots of wasted ingredients for 4 presentable bites (I doubled the recipe)
these are easy to make, elegant looking, and absolutely delicious! the freezing makes the bananas creamy, almost like a sorbet. drizzled a little left over caramel from sea salt chocolate caramel thumbprint cookies, excellent, but doesn't need it.
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