I was reading the Forks Over Knives cookbook when we were having breakfast at the Catskill Animal Sanctuary a while back and was inspired by two different recipes with similar ingredients. I combined them into a fantastic, totally healthy, super-easy-to-make freezer snack that not only taste great but look great too.
makes 3 dozen
2 ripe bananas
1/3 cup raw cacao powder
1/3 cup maple syrup
1/3 cup oat milk
1/3 cup almond butter (softened at room temperature)
1/2 teaspoon vanilla powder
1/2 teaspoon salt
2 cups oats
1 cup brown rice cereal (I use Barbara’s)
Line a baking sheet with parchment paper and make sure it lies flat in the freezer.
Mash the bananas really well. Add the maple syrup, oat milk, almond butter, cocoa and vanilla powders, salt and mix. Pour in the oats and mix until completely combined.
Using a 1 tablespoon ice cream scooper, scoop out the mixture and place on the baking sheet. Freeze for an hour.
Place the brown rice cereal into the processor and process it until is a fine meal, 2 to 3 pulses. Take the snacks out of the freezer and let them thaw for a few minutes. Roll each one in the rice cereal and then place into a freezer friendly container.
Eat whenever you need an allergy-friendly, gluten-free crispy chocolate snack. Enjoy!