Bolitas de plátano y mantequilla de cacahuete (listas en 20 minutos)

Estos Bolitas de plátano y mantequilla de cacahuete are super-simple treats made with ripe bananas with a handful of healthy plant-based ingredients and ready in 20 minutos.

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I love simple energy balls, and they don’t all have to be Vegan Protein Balls, 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.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Bolitas de plátano y mantequilla de cacahuete

These Banana Peanut Butter Balls are super-simple treats made with ripe bananas with a handful of healthy plant-based ingredients and ready in 20 minutes.

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Tiempo de preparación: 20 minutos minutos

Tiempo Total: 20 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 16 bolas

Calorías: 114.4 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 large Plátano maduro - 1/2 taza de puré de plátanos
• ▢ 6 cucharadas de Mantequilla de maní
• ▢ ½ taza de Harina de almendra
• ▢ 5-6 cucharadas de Harina de coco - sweep off excess on top !
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2 cucharadas de Jarabe de arce

Recubrimiento de chocolate

• ▢ ½ taza de Pepitas de chocolate negro sin lácteos
• ▢ 2 cucharaditas de Aceite de Coco

Instrucciones para la impresión en alta definición

• 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.

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Nutrición

Servicio: 1pelota | Calorías: 114.4kcal | Carbohidratos: 10.1g | Proteína: 3g | Grasa: 7.4g | Grasa saturada: 3.1g | Grasa poli-insaturada: 0.8g | Grasa monosaturada: 1.6g | Sodio: 36.7mg | Potasio: 105.9mg | Fibra: 1.9g | Azúcar: 5.4g | Vitamina A: 6IU | Vitamina B12: 0.02pg | Vitamina C: 0.8mg | Calcio: 30.5mg | Hierro: 0.4mg | Magnesio: 15mg | Fósforo 29.3mg | Zinc: 0.4mg

Ingredientes y sustituciones

• Plátanos maduros: 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.
• Mantequilla de maní: 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.
• Harina de almendra: 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).
• Harina de coco: Select high-quality coconut flour. A little goes a long way, as it absorbs moisture quickly. Don’t swap this for other flour.
• Jarabe de arce: 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.
• Chispas de Chocolate: 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.

Combine all the ingredients in a large mixing bowl.

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.

Consejos de Carine

• Técnica de mezcla: 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.
• Recubrimiento de chocolate: 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.

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