Hey folks! We're excited to share this recipe from Certified Coach Katie Leadbetter of Clean Eating with Katie. This recipe fits perfectly in your 21DSD meal plan. Enjoy! – Diane and Team
A friend found a recipe for No-Bake Chocolate Banana Bites and sent it to me saying, “I bet you could make a version of this for The 21-Day Sugar Detox.” Challenge accepted! It came out perfect the first time! Enjoy!
No Bake Chocolate Banana Bites
grain-free • gluten-free • sugar-free
PREP TIME: 10 minutes hands on + 60 minutes for refrigerating/freezing
SERVINGS: 3 bites (½ banana)
ingredients
for the batter:
- 2 green-tipped bananas
- 3 Tbsp. coconut oil
- 1 ½ Tbsp. cocoa powder
- 3 Tbsp. cashew nut butter (other nut butters can be substituted)
- 1 Tbsp. cassava flour
for rolling:
- 2-3 Tbsp. shredded coconut (unsweetened)
- 2-3 Tbsp. chopped pecans (or other nuts)
preparation
Add all ingredients (except shredded coconut and chopped pecans) to a food processor. Pulse until well combined.
Refrigerate for 15 minutes to firm up the batter.
On a cutting board, evenly distribute the shredded coconut and the chopped pecans for rolling.
Using a spoon or cookie dough scoop, roll the batter into balls and roll the balls onto the shredded coconut and pecan mixture until well coated.
Refrigerate for 45 minutes (or freeze for 20 minutes) to firm up the batter. Take the balls out of the refrigerator about 15 minutes before serving,
Enjoy!
Makes 12 bites.
Katie is enthusiastic about helping people maintain health and vitality through whole-foods based nutrition, customized supplementation, and wellness coaching. Katie is a graduate of Bauman College Holistic Nutrition and Culinary Arts. She is a certified Nutrition Consultant and is skilled in gluten-free and paleo-centered cuisines. She leads regular monthly 21-Day Sugar Detox groups. As a private Nutrition Consultant, she is focused on working one-on-one with clients to improve their digestion and balance their blood sugar through diet analysis, cooking and shopping instruction, and individualized dietary and nutrient recommendations. Katie has been following a paleo diet and has been gluten-free since 2012. She practices yoga and hikes. She is also a breast cancer survivor. She and her husband, Jim, live in Santa Clara, CA, with their dogs Jax and Molly. Katie can be reached at www.cleaneatingwithkatie.com or [email protected].
Comments 14
This looks so good!
Hi Laura!
I hope you had a chance to try them! We make them often!
– Katie
I sent an email but was not accepted.
will leave on here.
Can there be a sub for the Cocoa on this recipe??
I would like to try this but a friend isn’t into Chocolate, so thought I would ask if there could be a sub.
Thank you, Yvonne
You could try the recipe with just the nut butter and no cocoa powder, but this adaptation has not been tested. -Moriah, Team 21DSD
Is there any substitute for cassava flour? Could I use coconut flour?
In this recipe, I don’t know (it’s a guest post by Coach Katie! You can connect with her on her social media to ask though!). I don’t think coconut would work that well – maybe try a nut flour instead.
Hi there Emily!
Sorry for my late reply! I think you could use coconut or almond flour instead. It’s meant to act as a bit of a thickener and a binder and since it’s a small amount, I don’t think that it would make a huge difference. With that said I haven’t tried it, so I’m not sure. Please let me know if you have any questions. You can also reach me at @cleaneatingwithkatie on IG.
– Katie
I read that you shouldn’t eat uncooked cassava flour. Ever heard that before? I think It was in an article from Dr. Axe. I’m Interested in trying the recipe but wondering the same thing about possible flour substitutions.
This is a great question directly for Coach Katie! 🙂
Hi Susan,
Sorry for my late reply.
I just replied to Emily above that I think other flours would probably work, but I have not yet tried them. Worst case, is that it would not thicken as well and you could serve it as pudding instead and top with the nuts and shredded coconut (I’ve done that when I was in a time crunch).
Thanks for bringing up this question about eating it raw. What I found on Dr. Axe’s site says “Keep in mind that cassava must be cooked properly to detoxify it before it’s eaten, so never consume it raw.” I take “it” to mean cassava, so that it is, never consume cassava raw, not the flour. And on the Otto’s cassava flour site, they state that their product is baked. So if I believe cassava flour in this recipe works out ok, since it has been baked.
If you’d like to send me the link to the article you found or additional questions, you can connect with me @cleaneatingwithkatie on IG.
The batter is still very soft after being in the fridge for 15 minutes. How firm should it be?
It’s best to connect with Coach Katie directly for questions about this recipe!!
Hi Sheena,
Sorry for my late reply. It should be fairly firm, so that it can be rolled into the nuts and coconut and still hold its shape. You may want to stick it in the freezer instead. I have also made it as pudding and just topped with the pecans and shredded coconut. and that worked out really well too.
If you have further questions, please contact me @cleaneatingwithkatie on IG.
– Katie
I just made these and they are amazing!!! I can’t believe there’s no added sugar!