Puffed Brown Rice and Banana Energy Balls
Mornings can be busy and sometimes you can find yourself running out the door without any breakfast on board. These puffed brown rice and banana energy balls are a perfect little breakfast-friendly grab-n-go snack that can be eaten while on the move or packed into your lunch box for later snacking. Allergy-friendly and great for making ahead of time and freezing.
Servings: 20 serves
Calories: 71kcal
Equipment
Ingredients
- 3 cups brown rice puffs
- 1 cup fresh Medjool dates pitted and coarsely chopped
- 1 large ripe banana coarsely chopped
- ½ cup raw sunflower seeds
- 5 tablespoon unsweetened desiccated coconut divided
- 1 teaspoon vanilla extract
Instructions
- Add rice puffs, dates, banana, sunflower seeds, 2 tablespoon of coconut and vanilla extract to a food processor and process until combined.
- Roll heaped tablespoonfuls of the mixture into balls. Spread the remaining coconut onto a plate and roll balls lightly in the coconut to coat.
- Store in an airtight container in the fridge for up to 3 days. To freeze: see notes.
Video
Notes
To freeze: place the balls in a snap lock bag and expel as much air as possible. Store in the freezer for up to 2 months (re-use the snap lock bag for your next batch of energy balls.)
Nutrition
Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 109mg | Fiber: 1g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 2mg