Banana Peanut Butter Balls

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www.theconsciousplantkitchen.com

These Banana Peanut Butter Balls are super-simple treats made with ripe bananas with a handful of healthy plant-based ingredients and ready in 20 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-peanut-butter-balls/ or scan the QR code here ➡️

Prep Time20

Total Time20

Servings: balls

Calories: 114.4kcal

Author: Carine Claudepierre

Ingredients

1 large Ripe Banana 1/2 cup mashed bananas
6 tablespoons Peanut Butter
½ cup Almond Flour
5-6 tablespoons Coconut Flour sweep off excess on top !
1 teaspoon Vanilla Extract
2 tablespoons Maple Syrup

Chocolate Coating

½ cup Dairy-Free Dark Chocolate Chips
2 teaspoons Coconut Oil

US Customary - Metric

Instructions

In a mixing bowl, mash the banana and stir in maple syrup, vanilla extract, and peanut butter until smooth.
Add the almond flour and 5 tablespoons of coconut flour, sweeping off excess coconut flour on top of the spoon. Coconut flour is highly liquid-absorbent, and if you add too much, the batter will get dry and crumbly.
Stir until it forms a smooth dough that you can roll into balls between your hands. If it is too wet, add an extra tablespoon of coconut flour and stir in. If it is too dry, add a bit more mashed banana.
Oil hands to prevent the dough from sticking to your hands and roll into small balls.
Place the balls onto a plate covered with parchment paper. Pop the plate in the freezer for a few minutes while you melt the chocolate.
Add chocolate chips and coconut oil to a mixing bowl. Microwave for 30 seconds, stirring and repeating until the chocolate is fully melted.
Use two forks to dip and coat each peanut butter ball in the melted chocolate, then release the coated ball on the plate. Repeat until all the balls are coated. If desired, sprinkle sea salt flakes or chopped nuts on top of the balls.
Pop the plate in the freezer for 10-12 minutes to set the chocolate shell.
Store in the fridge for up to 1 week in an airtight container.

Nutrition