Healthy and Delicious, Banana Bread Buckeyes

This is the first recipe I have made from The Toasted Pine Nut’s Blog and I am sold. These banana bread buckeyes are delicious and I love that she included hemp seeds – non-animal protein is always a win!

To save time, I altered the recipe a bit. I didn’t melt the chocolate, instead I added ½ cup dark chocolate chips to the recipe. Once complete, I placed them in the freezer. Once I tasted the dough, I could hardly wait to eat them! I loved them cold, so much that I kept them in the freezer. When I wanted one I would take it out and let it sit for about 5 minutes. They were delicious on all the hot summer days. Fall is just around the corner, so I may try storing my next batch in the refrigerator, but they are yummy no matter how you store them.

Enjoy!

INGREDIENTS
  • ¼ cup hemp hearts
  • ¾ cup blanched almond flour
  • 1 ripe banana
  • ¼ cup natural peanut butter
  • 3 tablespoons agave nectar
  • 1 tablespoon coconut oil, melted
  • ½ cup walnuts, chopped
  • ½ cup dark chocolate chips, melted
  • 1 tablespoon flaked sea salt, for sprinkling
  • 1 tablespoon hemp hearts, for sprinkling
INSTRUCTIONS
  1. First, place the almond flour and hemp hearts in your food processor.
  2. Process for about 20 seconds until everything is chopped up and combined.
  3. Transfer the almond flour mixture to a separate bowl.
  4. Don’t go crazy trying to clean out the tub of the food processor, just try to get most out.
  5. Place the banana, peanut butter, agave, and coconut oil in the food processor.
  6. Process for about 30 seconds.
  7. Use a rubber spatula to scrape down the sides and process again for 5 – 10 seconds.
  8. Add the almond flour mixture and walnuts.
  9. Process until everything is combined.
  10. The batter will be super sticky. Allow the batter to sit in the fridge for about 30 minutes to firm up.
  11. With damp hands, roll the batter into balls, dipping ¾ of the ball into chocolate and then placing on parchment paper.
  12. You may need to wash your hands every couple balls so they don’t get too sticky when rolling.
  13. Sprinkle with sea salt and additional hemp hearts, if desired.
  14. Pop in the fridge for 5 minutes then EAT!!
Recipe and nutrition information from The Toasted Pine Nut
Calories 213; Fat 15.8g (Sat 4.3g); Protein 5.7g; Carb 15.8g (net carb 13g); Fiber 2.8g; Sodium 150mg
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