For this recipe, you'll want to find the ripest bananas you can find. I found that the natural sweetness of the bananas was enough. If you have more of a sweet tooth, feel free to add maple syrup, coconut sugar or your preferred sweetener to taste,
- 2 Ripe bananas
- 1 cup Soy milk
- 1/4 cup Almond Flour
- 1 cup Brown rice flour
- 1/4 cup Dried cranberries
- 1/4 cup Crushed walnuts
- 1/4 cup Shredded coconut
- 2 tbsp Chia seeds
- 2 tsp Cinnamon
1. In a bowl, mash the bananas with a fork or blend until smooth.
2. Add the soymilk and chia seeds, blending again until smooth.
3. Sift and gradually stir in the flour and cinnamon.
4. Fold in the walnut, cranberries and shredded coconut. At this point, the mixture should have a doughy texture, feel free to add more flour or plant-based milk until it holds together without crumbling.
5. Use your hands to roll the mixture into balls and coat in more shredded coconut. Depending on the size, you should end up with around 18 balls.
6. Place in the fridge for at least 15 minutes or until firm. It’s ready to serve—enjoy!
You can store leftover energy balls in an airtight container for 3-4 days. To freeze, place on a lined tray and freeze for at least 30 minutes. This will keep for a month.
Also by Debbie: COVID-19 Viral Recipe—Mini Pancake Cereal (Vegan, GF)
Related: No-Knead Cranberry Walnut Bread
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Photo: Debbie Tan