Y’all, I can’t even tell you how proud I am of my daughter, Kyra. This recipe was ALL her! These are an AWESOME addition for a kids lunch, heck, it was awesome in MY lunch!! These came together pretty fast and helped to get rid of a few of our overly ripe bananas, it’s a win/win.
These bite sized treats are perfect for that chocolate craving.
- 1/4 cup plus 1 tablespoon coconut oil melted
- 1 tablespoon gelatin powder
- 1 tablespoon lukewarm water
- 2 tablespoons hot water
- 2 tablespoons maple syrup
- 1 cup coconut flour
- 1 cup carob powder
- 2 over-ripe bananas mashed to a smooth puree
- 3 Tablespoons coconut cream
- 4 cups raspberries
- 2 tbsp honey
- 2 tbsp lemon juice
- 2 tbsp water
Preheat oven to 350
Mix all dry ingredients in one bowl and wet ingredients (except for water and gelatin) in another.
Prepare gelatin by sprinkling the powder over the lukewarm water, wait just a minute or so, then, add the hot water, while whisking.
Combine all ingredients, then, roll into ball shape and place on a parchment covered cookie sheet. Bake for 16-18 minutes.
Rinse raspberries well and drain.
Add raspberries, honey, water and lemon juice to a warm pan.
Cook on medium-low heat, for about 5 minutes, make sure you don't sear your raspberries.
Once your raspberries release some of their juices, you can begin mashing them gently while they continue to cook down.
From this point, if you want a seedless sauce, you can push them through a meshed strainer to remove those.