Mix everything except raspberries & chocolate in a food processor to make a dough (add a little extra ground almonds if it's too sticky). Shape into balls/hearts, kneading in raspberries and juice to any you want to dye pink (I did about half). Alternatively, you can just pick out a tiny amount of raspberry and hide it in the middle of the marzipan shape, wrapping the ball around it (it gives a nice "hidden heart" to the chocolate). Freeze on a tray lined with baking paper until hard (1-2 hours).

Melt the chocolate (it took me around 40 seconds in the microwave) and dip frozen marzipan to cover (use a fork or toothpick to dip). Place back on tray and refrigerate for 10 mins, until chocolate is hard. Keep in the fridge (they will keep for about a week, but I doubt they will last that long!).

Slice 2 bananas into even slices and freeze them spread out on a baking paper lined tray (this will take at least 1 hour). Once frozen, melt about 50g of dark chocolate (at least 85%) or pour about 50g of plain yogurt (you can make it pink if you like by mashing in some defrosted frozen raspberries) into a bowl (perfect for Sugar Free Feb). Dip the frozen banana slices into the chocolate or yogurt and freeze again (5 mins for chocolate ones, and at least 15 mins for yogurt ones). Eat frozen and store in the freezer for up to a month (although again, seriously, they won't last that long!).