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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.
2 ripe bananas, mashed
2 cups rolled oats
⅓ cup unsweetened cocoa powder
⅓ cup almond milk
2 tbsp unsweetened peanut butter
1 tsp vanilla extract
2 tsp sea salt, divided
2 cups brown rice crisp cereal (can also use granola)
1In a large bowl, combine bananas, rolled oats, cocoa powder, almond milk, date syrup, peanut butter, vanilla extract, and 1 tsp sea salt.
2Pour 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.
3Repeat process until all batter is made into balls. Sprinkle the tops with the remaining 1 tsp sea salt.
4Freeze overnight in the silicone dish. Enjoy!
Ingredients
2 ripe bananas, mashed
2 cups rolled oats
⅓ cup unsweetened cocoa powder
⅓ cup almond milk
2 tbsp unsweetened peanut butter
1 tsp vanilla extract
2 tsp sea salt, divided
2 cups brown rice crisp cereal (can also use granola)
Directions
1In a large bowl, combine bananas, rolled oats, cocoa powder, almond milk, date syrup, peanut butter, vanilla extract, and 1 tsp sea salt.
2Pour 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.
3Repeat process until all batter is made into balls. Sprinkle the tops with the remaining 1 tsp sea salt.
4Freeze overnight in the silicone dish. Enjoy!
Chocolate Peanut Butter Rice Crispy Rolls
