One thing that I was most surprised about after giving birth to my daughter is how ravenously hungry I was during the first few weeks. I think it was from all the breastfeeding and energy I was expending caring for my little baby. I was always looking for a quick, healthy, and filling snack. So when I offered to bring our friends who just had a baby a meal, I also took them some of these Banana Cashew Balls. I actually found the recipe from looking at my friend's Pinterest page, as she is a super healthy eater. I wanted to make something I knew she would like and she mentioned on Pinterest that bananas and cashews were two of her favorite flavors. I happen to love both flavors too so was eager to try these myself. With no refined sugar, flour, or oil, these little balls are an excellent source of potassium, protein and carbs. They keep best in the fridge and were really great cold.
Banana Cashew Balls
From FatFree Vegan Kitchen
Printable Version
Makes about 15 balls
Ingredients
2 overripe bananas
1/2 cup cashews
2 tablespoons ground flax seeds
6 tablespoons oatmeal
4 dates, pitted
1/2 vanilla bean, split and scraped (didn't have these)
Directions
Cut the bananas into about 3/4 inch thick slices and place them on a microwave safe dish. Microwave at 60% power for about ten minutes (may need to be more) or until most of the moisture has boiled out of the banana.
Pulse the cashews in the food processor until coarsely ground. Add the flax seed and oatmeal and pulse a few more times. Add the banana and dates and seeds from the vanilla bean.
Blend into a thick paste. Moisten your hands and scoop up the paste in about one tablespoon portions. Form into balls. Cover and keep refrigerated.
