mga ito Mga Bola-bolang Saging na Peanut Butter are super-simple treats made with ripe bananas with a handful of healthy plant-based ingredients and ready in 20 minuto.
I love simple energy balls, and they don’t all have to be Mga Bola ng Protina na Vegan, 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.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
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Mga Bola-bolang Saging na Peanut Butter
Ingredients
- 1 malaki Hinog na saging - 1/2 tasa ng dinurog na saging
- 6 tablespoons Peanut butter
- ½ tasa Flour ng Almond
- 5-6 tablespoons Harina ng niyog - sweep off excess on top !
- 1 kutsarita Vanilla Extract
- 2 tablespoons Maple syrup
Patong ng tsokolate
- ½ tasa Mga Dark Chocolate Chips na Walang Gatas
- 2 kutsarita Langis ng niyog
tagubilin
- 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.
Pagkain
Ingredients at Substitutions
- Hinog na Saging: 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.
- Peanut butter: 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.
- Flour ng Almond: 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 ng niyog: Select high-quality coconut flour. A little goes a long way, as it absorbs moisture quickly. Don’t swap this for other flour.
- Maple syrup: 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.
- Chocolate chip: 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.
Pagsamahin ang lahat ng sangkap sa isang malaking mangkok.
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.
Mga Tip ni Carine
- Diskarte sa Paghahalo: 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.
- Patong ng tsokolate: 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.
They are moist and yummy. Not very sweet but enough to satisfy a sudden craving for sweets. Plus, the chocolate cover made them so beautiful. ::))
Thank you Carine and Damien for all your work!
Can you use all almond flour?
Coconut flour is 4 times more absorbent than almond flour, you can’t swap coconut flour for almond flour in same amount or the result will be too moist and wet.
How about oat flour?
It might work with oat flour, but I haven’t tried.
Muy ricas y fáciles , gracias
Maraming salamat!!