Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/4 cup Earth Balance soy-free buttery spread 1/4 teaspoon organic vanilla extract 1 overripe banana, thoroughly mashed 1-2 Tablespoon coconut milk, if needed 1 10 ounce package pitted dates, finely chopped 1 Tablespoon ground flax seed 2 cups puffed rice cereal 1-2 cups unsweetened shredded coconut, for coating DIRECTIONS In a medium sauce pan, melt the buttery spread over medium heat. Add vanilla extract and mashed bananas and stir constantly with wooden spoon, mashing banana against the side of the pan until smooth. Add coconut milk, 1 Tablespoon at a time, if mixture is too thick to stir easily. Add chopped dates to pan and cook for 4-5 minutes or until mixture begins to thicken. Mash dates against the side of the pan as they soften, to minimize lumps. Sprinkle ground flax seed over mixture and stir well to blend. Cook another 1-2 minutes, stirring continuously. Add puffed rice cereal and mix thoroughly. Remove from heat and allow to cool slightly, but not completely. Once cooled enough to handle, form into balls or fingers of whatever size you like. Roll each in shredded coconut. Best served slightly warm, but these travel well in tins for gifting purposes, too. Store in air-tight container—they dry out if left in the open air for prolonged periods. NOTE: The banana and dates can be easily chopped using a mezzaluna or ulu blade. Be sure to check dates for pits—sometimes a pit can be missed during processing. Copyright © 2019 Stefanie Samara Hamblen |
