Ingredients
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For the base:
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1 cup rolled oats (not instant)
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1/2 cup unsweetened shredded coconut
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1 tbsp chia seeds
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of salt
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For the filling:
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1 can (14 oz) full-fat coconut milk (do not use lite or reduced-fat)
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1/2 cup maple syrup
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1/2 cup mashed banana
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1 tsp vanilla extract
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1 tbsp cornstarch or arrowroot powder
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1/4 cup cocoa powder
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1/4 cup chopped walnuts or pecans (optional)
Directions
Subtitle: A Decadent Vegan Dessert Inspired by 36 Cuisines
Description: Embark on a culinary journey through 36 countries without leaving your kitchen! This decadent vegan dessert combines exotic spices, sweet fruits, and crunchy nuts to create a truly global experience.
Ingredients:
* For the base:
1 cup rolled oats (not instant)
1/2 cup unsweetened shredded coconut
1 tbsp chia seeds
pinch of salt
* For the filling:
1 can (14 oz) full-fat coconut milk (do not use lite or reduced-fat)
1/2 cup maple syrup
1/2 cup mashed banana
1 tsp vanilla extract
1 tbsp cornstarch or arrowroot powder
1/4 cup cocoa powder
1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a food processor or high-speed blender, combine the base ingredients (oats, coconut, chia seeds, and salt) and process until well combined and resembles wet sand. Transfer the mixture to a medium bowl.
3. In a small saucepan over low heat, whisk together the filling ingredients (coconut milk, maple syrup, mashed banana, vanilla extract, cornstarch or arrowroot powder, and cocoa powder). Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool for a few minutes.
4. Add the cooled filling mixture to the dry base ingredients in the bowl and mix well using a wooden spoon or rubber spatula. The mixture should hold its shape when pressed between fingers. If too sticky, add more rolled oats; if too dry, add more coconut milk.
5. Divide the batter into six equal portions and roll each portion into a ball. Place the balls on the prepared baking sheet, flattening them slightly with a fork.
6. Bake for 10-12 minutes or until the edges are lightly golden brown. Allow the bites to cool completely before serving.
Serves: 6
Difficulty: Easy
Nutrition Information per Serving:
Calories: 130kcal
Carbohydrates: 16g
Protein: 2g
Fat: 7g
Saturated Fat: 6g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 0.5g
Trans Fat: 0g
Fiber: 2g
Sugar: 4g
Vitamin A: 4% of the Daily Value (DV)
Vitamin C: 0% of the DV
Calcium: 2% of the DV
Iron: 2% of the DV
Note: These nutrition facts do not include optional ingredients such as raisins or other dried fruit. Adjust accordingly.
Steps
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1
Done
|
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a food processor or high-speed blender, combine the base ingredients (oats, coconut, chia seeds, and salt) and process until well combined and resembles wet sand. Transfer the mixture to a medium bowl. |
|
3
Done
|
In a small saucepan over low heat, whisk together the filling ingredients (coconut milk, maple syrup, mashed banana, vanilla extract, cornstarch or arrowroot powder, and cocoa powder). Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool for a few minutes. |
|
4
Done
|
Add the cooled filling mixture to the dry base ingredients in the bowl and mix well using a wooden spoon or rubber spatula. The mixture should hold its shape when pressed between fingers. If too sticky, add more rolled oats; if too dry, add more coconut milk. |
|
5
Done
|
Divide the batter into six equal portions and roll each portion into a ball. Place the balls on the prepared baking sheet, flattening them slightly with a fork. |
|
6
Done
|
Bake for 10-12 minutes or until the edges are lightly golden brown. Allow the bites to cool completely before serving. Serves: 6 Difficulty: Easy Nutrition Information per Serving: Calories: 130kcal |
