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Raw Banana Bread Cookie Dough Balls

Super simple little wholesome snack using a few kitchen staples.

Raw Banana Bread Cookie Dough Balls

These are especially useful for school snack boxes as they are nut-free - just make sure they don't get too warm!

I haven't tried it yet but I suspect, like my Pina Colada Bites these might work as a baked option as well as raw. The baked version of my Pina Colada Bites yielded a more durable and portable, cookie-style snack. Let me know if anyone has a go at this - I'd love to know!

Raw Banana Bread Cookie Dough Balls
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Makes 12-15

1 medium ripe banana (150-175g)
1 cup (80g) unsweetened dessicated coconut
1/3 cup (45g) raw unsalted sunflower seeds
1 tbsp (15g) coconut oil
1 tsp vanilla extract
1/2 tsp cinnamon powder
1/4 tsp ground nutmeg
pinch sea salt
1 tbsp honey (or maple syrup if vegan) - optional, so omit if preferred

- extra dessicated coconut for rolling
- 2 tbsp cacao nibs or chocolate chips mixed through dough after blending 

1. Place all ingredients including honey if using, except for the cacao nibs/ chocolate chips (if using) and the extra dessicated coconut for rolling, in a food processor.
2. Blend until well incorporated into a smooth sticky mixture, scraping down the sides where necessary. If mixture is too crumbly and won't adhere, add a small amount of coconut milk or coconut oil, 1/4 tsp at a time and blend again. If mixture is too wet, add a tbsp of dessicated coconut.
3. Add cacao nibs or chocolate chips if using and stir through by hand to retain texture.
4. Scoop approx tbsp fulls and roll into balls. Roll each ball in dessicated coconut if preferred.
5. Place balls on baking parchment and place in fridge or freezer to firm up for an hour. Store in airtight container in fridge or freezer (they may require a minute to defrost from the freezer but the texture is much firmer).