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.
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.
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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.)