Ha. Did you wonder if I was saying I am banana balls or whether I own banana balls? Or maybe you were thinking I was going to talk about eating a Hoosier banana again?
Ha. Nothing that crazy. But I made up a snack. I created banana balls…at least my own version of them.
I wasn’t going to blog tonight, but since tomorrow I’m going to talk about failure, I really needed to share a tiny success first.
Using only ingredients from the approved 21 Day Sugar Detox list (from hell) I created a new snack for myself.
I’m still figuring out how much of each ingredient makes it taste best, and I’ve been playing around with both frozen and fresh bananas…
Marla’s Banana Balls:1 UNRIPENED or partially ripe (green-tipped) Banana Tiny bit of coconut oil (maybe a teaspoon-ish) 1-2 Tbsp almond butter (ONLY almonds – like the almond butter you can get from whole foods where it’s just ground almonds – not the crap in the grocery store that’s loaded with extra sugar) 1-2 tsp cocoa powder (unsweetened) Pecan meal (you can substitute crushed pecans or other crushed nuts to taste) . I cut my banana into slices and then freeze it in a jar in the freezer. I do a very slight thaw by letting them sit out for a bit. Heat the coconut oil so it’s liquid, then mix in the almond butter and the cocoa. Dip the bananas in above, then coat them in pecan meal. I take the leftover pecan meal and dump it into the almond butter/coconut/cocoa mixture and dip my celery sticks into it the next day, so don’t throw out your leftover goop!
I hope you like them. I find them plenty sweet, so you really don’t want to have ripe bananas. Underripe is better both for texture and taste. And of course, you do realize I’m now going to have to work in the phrase “Marla’s banana balls” as often as possible, right?