You know when you have a bunch of spotty bananas and it’s only a few quick days before they’re donezo? That’s me. So, I’ve been on the mission to use them ALL and not let any go to waste. Usually I pop them in the freezer for future smoothies, but I had this idea for banana bread buckeyes that were a fun snack or dessert and perfectly packable for lunch.
You guys. My kids LOVE these! They are so easy to throw together and really fun to make with the kids too. I love that they are packed with good stuff like bananas, nuts, and hemp hearts. Plus, I mean, you know my love affair with no bake desserts.
I’ve mentioned this before, but if you’re late to the party buy some hemp hearts!! I use them in smoothies, on salads, on toast, and in a slew of no-bake desserts. Check out more about hemp hearts HERE.
How to make banana bread buckeyes:
First, place the almond flour and hemp hearts in your food processor. Process for about 20 seconds until everything is chopped up and combined. Remove the almond flour mixture to a bowl.
Don’t go crazy trying to clean out the tub of the food processor, just try to get most out.
Place the banana, peanut butter, agave, and coconut oil in the food processor. Process for about 30 seconds. Use a rubber spatula to scrape down the sides and process again for 5 – 10 seconds.
Add the almond flour mixture and walnuts. Process until everything is combined.
The batter will be super sticky. Allow the batter to sit in the fridge for about 30 minutes to firm up. In my pre-food blogger life I would have 100% skipped this step, but I promise you it’ll be a sticky mess if it’s not chilled.
With damp hands, roll the batter into balls, dipping 3/4 of the ball into chocolate and then placing on parchment paper.
You may need to wash your hands every couple balls so they don’t get too sticky when rolling.
Sprinkle with sea salt and additional hemp hearts, if desired. Pop in the fridge for 5 minutes then EAT!!
Recipe
Banana Bread Buckeyes
My kids LOVE these vegan and gluten free banana bread buckeyes!! Really fun and delicious way to use those spotty bananas for a tasty snack!
Ingredients
- 1/4 cup hemp hearts
- 3/4 cup blanched almond flour (How to Make Almond Flour)
- 1 ripe banana
- 1/4 cup natural peanut butter
- 3 tablespoons agave nectar
- 1 tablespoon coconut oil, melted
- 1/2 cup walnuts, chopped
- 1/2 cup dark chocolate chips, melted
- 1 tablespoon flaked sea salt, for sprinkling
- 1 tablespoon hemp hearts, for sprinkling
Instructions
- First, place the almond flour and hemp hearts in your food processor.
- Process for about 20 seconds until everything is chopped up and combined.
- Transfer the almond flour mixture to a separate bowl.
- Don’t go crazy trying to clean out the tub of the food processor, just try to get most out.
- Place the banana, peanut butter, agave, and coconut oil in the food processor.
- Process for about 30 seconds.
- Use a rubber spatula to scrape down the sides and process again for 5 – 10 seconds.
- Add the almond flour mixture and walnuts.
- Process until everything is combined.
- The batter will be super sticky. Allow the batter to sit in the fridge for about 30 minutes to firm up.
- With damp hands, roll the batter into balls, dipping 3/4 of the ball into chocolate and then placing on parchment paper.
- You may need to wash your hands every couple balls so they don’t get too sticky when rolling.
- Sprinkle with sea salt and additional hemp hearts, if desired.
- Pop in the fridge for 5 minutes then EAT!!
ENJOY!! xo
Thank you so much for Manitoba Harvest for sponsoring this post! I love working with my favorite brands and it truly means the world that they support The Toasted Pine Nut! xo
Banana bread but bite sized? YUM!
How creative I love these!!! And hemp hearts <3
What other nut is a good substitute for the walnuts? Thanks:)
Pecans would be a good option! Let me know how you make out! xo
what’s a good sub for hemp hearts?
I think you could use flax meal or flax seeds. Almond flour would probably taste the best! xo