Choc Chip Banana Bread Balls
Little morsels of delicious raw banana bread cookie dough with chunks of chocolate. A super cost-effective snack.
Low FODMAP - use an unripe banana and replace the honey with maple syrup.
Serves: 15
Time: 15 minutes
Ingredients –
1 1/4 cups rolled oats (GF option: buckwheat groats or sunflower seeds)
1 cup dried coconut
1 small ripe banana
3 tbsp honey
1 tbsp tahini or nut butter
1/2 tsp ground cinnamon
1/2 tsp vanilla bean paste or extract
1/2 tsp sea salt
50g dark chocolate, chopped
Method –
Place the rolled oats and coconut into a processor and blend at high speed until the mixture resembles a flour consistency. Add the remaining ingredients except for the chopped chocolate and blend until the mixture forms a dough. Stir through the chopped chocolate.
Use your hands to press and shape into balls.
Alternatively, you can line a slice tin with baking paper and press the dough into the tin. Flatten with the back of a spoon to create a smooth, flat surface.
Place the balls or the slice in the freezer to set for at least 30-60 minutes. If you have made it into a slice, remove once set and cut it into bars.
Store either the balls or the bars in an airtight container in the freezer for up to 2 months.
