Disse Banan-jordnøddesmørboller are super-simple treats made with ripe bananas with a handful of healthy plant-based ingredients and ready in 20 minutter.
I love simple energy balls, and they don’t all have to be Veganske proteinboller, you can just make delicious and healthy bites like these. I don’t know about you, but I NEED to have some snacks in my fridge. Something good, easy to eat on the go, quick to make so I can always have a few ready.
Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!
Kan du lide denne opskrift?
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Banan-jordnøddesmørboller
Ingredienser
- 1 stor Moden banan - 1/2 kop mosede bananer
- 6 spiseskefulde Jordnøddesmør
- ½ kop Mandelmel
- 5-6 spiseskefulde Coconut Flour - sweep off excess on top !
- 1 teske Vanille ekstrakt
- 2 spiseskefulde Ahornsirup
Chokolade overtræk
- ½ kop Mørke chokoladechips uden mælkeprodukter
- 2 teskefulde Coconut Oil
Instruktioner
- 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.
Ernæring
Ingredienser og erstatninger
- Modne bananer: Use very ripe bananas with plenty of brown spots. They’re naturally sweeter and easier to mash, ensuring a smooth and sticky mixture easy to roll in a ball.
- Jordnøddesmør: Use smooth, natural peanut butter with no added sugar or oils. The natural oils help bind the mixture and give a rich flavor. You can alternatively use almond butter, cashew butter, or sunflower seed butter.
- Mandelmel: Use finely ground almond flour for a smooth texture. Almond flour is fine to eat raw, unlike wheat flour. Almond meal, which is coarser, can affect the consistency of the balls. It might work with oat flour, but I haven’t tried (oat flour is also fine to eat raw).
- Coconut Flour: Select high-quality coconut flour. A little goes a long way, as it absorbs moisture quickly. Don’t swap this for other flour.
- Ahornsirup: Use pure maple syrup for the best flavor and natural sweetness. Avoid maple-flavored syrups with artificial ingredients. You can also use coconut nectar or agave syrup.
- Chokoladechips: Choose dark chocolate chips with a high cocoa content (70% or more) for a rich, intense chocolate flavor.
How to Make Banana Peanut Butter Balls
This recipe is made in two steps. First the batter rolled into balls, followed by the chocolate coating.
Bland alle ingredienserne i en stor skål.
Stir it until it forms a thick and consistent texture.
Roll the mixture into 16 small balls.
Melt the chocolate and coconut oil and roll the balls into it.
Carines tips
- Blandingsteknik: Mash the banana thoroughly before mixing it with the other ingredients. This ensures a consistent texture and prevents lumps in the balls.
- Chilling the Mixture: Chill the mixture for about 5-10 minutes after forming the balls. This makes it easier to handle dip into the chocolate.
- Chokolade overtræk: Melt the chocolate chips with a bit of coconut oil to achieve a smooth, shiny coating. Dip the balls quickly and place them on parchment paper to set.
How do you replace the almond flour completely with coconut flour? (dealing with an allergy)
You simply can’t! Coconut flour has way too much fiber, it will make a crumbly dough that don’t stick together.
Wspaniałe. Przepis wykonany, kulki wyszły pyszne. Dziękuję ❤️
Tak!
Great recipe! These are delicious and store well in the freezer. They were easy to make. I’ll definitely make them again. Thank you!
Tak!
Hi I made these and they were super tasty thank you so much!
So much, so I’m wondering if they can be frozen in the freezer and brought out as he would perhaps a muffin?
I have the ingredients and I’d like to make a reasonable batch and serve it as little chocolate balls for a Christmas soirée that I’m doing.
There’s nothing here on freezing these balls?
Yes, you can definetly freeze them, thaw in the fridge the day before and they will be perfect. I freeze in airtight zip bags for up to 1 month.
excelent
Tak!
I forgot to mention that I did buy the coconut flour. Once again, this recipe came out delicious
Great recipe!! Thanks so much. it is a keeper
Tak!
Don’t have coconut flour. Is there a substitute?
Tak
Oat flour should work too, but you will need more because it has less fiber than coconut flour to absorb the moisture of the bananas. I can’t tell how much as I didn’t try this option yet.
You say to use coconut flour in the recipes’ ingredients but then you only mention coconut oil in your steps. Which is it? It seems to me it would be coconut oil instead of coconut flour since you’re already using almond flour… But I’m not sure
The coconut flour is well mentioned in the recipe card above. The coconut oil is only used to melt the chocolate and coat the balls.
So easy and better than making banana bread with my over ripe bananas!