150 grams chickpeas 1 cup (Canned and drained) 125 grams ripe banana 1 medium 120 mililitres maple syrup ½ cup ¼ teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 400 grams rolled oats 4 cups 80 grams dark chocolate chips ½ cup
Using a food processor blend the chickpeas and banana until they are a very smooth paste, it will look a little like peanut butter.
Add the maple syrup, vanilla extract, cinnamon, and salt, and blend until combined.
Add the rolled oats and chocolate chips, and blend until the banana bread mixture comes together as a large ball.
Use a tablespoon or scoop to portion the banana bread mix, and roll in damp hands to make banana bread balls.
Refrigerate
Enjoy!
Make sure you take the time to get the chickpea and banana purée nice and smooth before adding the other ingredients to the food processor.
If the vegan banana bread dough is too sticky to work with, add more rolled oats ¼ of a cup at a time until a rollable texture is met.
Damp hands! Whenever you are rolling energy bites use damp hands, this will stop the mix from sticking to your hands.
Store vegan banana bread bites in the refrigerator in an air-tight container for up to 1 week.
Banana bread bites can be frozen in a clean air-tight container for up to 6 months. Defrost at room temperature.
Ingredient notes and substitutes
Maple syrup: This can be substituted for honey but the recipe will no longer be vegan.
Any chocolate chips can be used. Check the label of your chocolate chips if you require the recipe to be dairy free.
Banana: Make sure the banana you use is very ripe
Serving: 2 balls | Calories: 75 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.3 g | Cholesterol: 0.02 mg | Sodium: 20 mg | Potassium: 89 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 4 IU | Vitamin C: 0.4 mg | Calcium: 19 mg | Iron: 1 mg
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