July 25, 2013
When Parade.com came to me asking what I like to do with all those ripe bananas, my first thought was the obvious—make my favorite banana bread. However, this was a challenge to go beyond the basics and these frozen cookie nuggets took the prize in our house. (It’s always nice to have Julie Robles hanging in the kitchen during recipe creating missions.)
These tasty little treats are raw, gluten-free and have no added sugar— and my kids actually love them — Score! Hitting our mid-summer stride, we are over popsicles and these satisfy our cold and sweet cravings in a healthy way. I will even nibble on a couple with my morning coffee.
Makes 2 dozen balls
3 ripe bananas
1 cup old-fashioned oats
1 cup shredded, unsweetened coconut
1 cup almond flour
½ teaspoon sea salt
2 tablespoons tahini
½ teaspoon cinnamon
2 teaspoons vanilla extract
½ cup semi-sweet chocolate chips
¼ cup hemp seeds (optional)
The filter on my phone camera really makes these ingredients look dreamy.
Simply mash the bananas with a fork, and blend in 1 cup each of rolled oats; shredded unsweetened coconut; and almond flour.
Now mix in sea salt, tahini, cinnamon, vanilla, chocolate chips and if you like, a quarter cup of the hemp seeds (if using).
Roll rounded teaspoonfuls onto a parchment-lined cookie sheet. Place in the freezer for 1 – 2 hours, then enjoy!
If they’re too hard right out of the freezer, let them soften for a few minutes; store leftovers in an air-tight container or bag in the freezer.
