Chocolate Peanut Butter Rice Crispy Rolls
Mashed banana, rolled oats, cocoa and peanut butter rolled into balls and coated in brown rice crisp cereal, then frozen. No baking and no refined sugar — date syrup and the bananas do all of it.
Roll them in the cereal while the batter is still soft, then freeze overnight. Frozen first, nothing sticks.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
9
Serves: 12
Ingredients
- 2 whole2 whole2 whole Banana, ripe, mashed
- 2 cups2 cups2 cups Oats, Rolled
- 1/3 cup1/3 cup1/3 cup Cocoa Powder, unsweetened
- 1/3 cup1/3 cup1/3 cup Almond Milk
- 1/3 cup1/3 cup1/3 cup Date Syrup
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter, unsweetened
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2 tsp2 tsp2 tsp Sea Salt, divided
- 2 cups2 cups2 cups Brown Rice Crisp Cereal, can also use granola
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, combine bananas, rolled oats, cocoa powder, almond milk, date syrup, peanut butter, vanilla extract, and 1 tsp sea salt.
- Pour cereal (or granola) on a plate. With an ice cream scoop, take some batter and roll it into the cereal until completely coated. Place in a silicone baking dish.
- Repeat process until all batter is made into balls. Sprinkle the tops with the remaining 1 tsp sea salt.
- Freeze overnight in the silicone dish. Enjoy!
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About This Recipe
Show nutritional information
Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 205 |
| Fat: | 4 g |
| Carbohydrates: | 33 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 393 mg |
| Fiber: | 9 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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