I had no snack to give the kids today, so I had to figure out something quickly. VERY ripe bananas on my counter, and chocolate, alway a winning combination.
This recipe is so easy to make and very quick too. You can easily carry them for an outing or in a lunchbox. They are sugar free and gluten free, but the most important is that they are so tasty! You can even have them for breakfast if you’re in a rush!
Even the kids were surprised to see that that I didn’t add any sugar when they tasted the batter on the spoon! 🙂
Preparation time: 15 minutes
Cooking time: 45 minutes
- 3 ripe organic bananas
- 3 tbsp. (45ml) of organic raw cocoa powder
- 1/3 cup (83ml) of almond milk
- 1/4 cup (62.5ml) of organic melted vegan butter
- 1 cup (250ml) of organic Medjool dates
- 1/2 cup (125ml) of water
- 1 cup (250ml) of organic oatmeal
- 1/2 cup (125ml) of organic rice flour
- 1/4 cup (62.5ml) of organic almond flour
- 1/4 cup (62.5ml) of organic corn starch
- 1 tsp. (5ml) of baking powder
- a pinch of salt
- 1/2 cup (125ml) of organic chocolate chips
- 1/2 cup (125ml) of organic walnuts
- 1/2 cup (125ml) of organic sunflower seeds
- Preheat you oven to 375º.
- Put your dates and the water in a small pot and cook the for about 5-10 minutes until they turn into purée.
- In a bowl, combine the bananas, the cocoa powder, the almond milk, the butter and mix well.
- In a smaller bowl, combine the oatmeal, the rice flour, the corn starch ,the baking powder and the salt.
- Gradually add in your flour mix to your bananas and integrate the rest of the ingredients (dates purée, chocolate chips, walnuts and sunflower seeds) to your batter.
- Grease a 9″x13″ oven dish and spread the batter evenly.
- Cook for about 45 minutes.
- Wait until it’s a bit cool to remove it, and transfer it on a wired rack.