Do you ever feel like you’re drowning in things to do? I have my entire week listed out but have I accomplished anything yet? OK, a couple things, but my lists are loooong. I keep adding on to them too. Maybe that’s my problem. And then I add a few extra fun things in there too. Like this morning my girls and I walked up the hill from our house to a second hand store. We brought home a stack of books for just $1.60 so I’d say it was worth the time spent
Anyways, these little treats may not technically be raw, but I think I like saying raw better than no-bake. In any case, quick treats like these are in order for a week like this. My deadline for everything on my lists in Thursday night since I plan on doing absolutely nothing on Friday(after my 8 AM dentist appointment). Except eat ice cream. Seriously.
Anyways, I was so thrilled with how my raw peanut butter chewies turned out that I was thinking of another version right away. I had more than enough bananas in the freezer and a pile of too old to eat bananas on the counter so I sliced them and threw them in my dehydrator until they weren’t soft anymore. And by that I mean raw banana soft since these are still soft unlike a banana chip.
You can kind of tell I cut these out with a little biscuit cutter. The big ones I used my kids small cups but I think I almost like the little 1″ cookies cut with a biscuit cutter. You can of course press this mixture into a loaf pan and chop them into bars or just roll them into balls. It’s completely up to you.
- 1 C lightly toasted hazelnuts
- 1 C soft, dried bananas(not banana chips – these are soft!)
- ½ C Medjool dates
- ½ tsp vanilla
- 2 pinches sea salt
- 1 tsp ground cinnamon
- ¼ C cacao nibs(or chocolate chips)
- In a food processor add the cooled hazelnuts and process until no large pieces remain(being careful not to over process). Remove the nuts and place then in a bowl.
- Add the dried bananas and Medjool dates to the food processor and blend until completely blended and a “dough” forms.
- Stop the food processor and break apart the dough with a knife or spatula. Add the nuts back in along with the vanilla, sea salt and cinnamon. Process the mixture just until everything is combined evenly. Add in the cacao nibs and just pulse the mixture until they are evenly disbursed in the mixture.
- Pour the mixture out onto a piece of wax paper and press together into a ball. Flatten into a disc and cover with another piece of wax paper. With a rolling pin, roll out to the desired thickness and cut into cookies with cookie cutters, biscuit cutters or just a small cup. Store between sheets of wax or parchment paper in an airtight container on the counter for up to a week or in the fridge or freezer for up to 3 months.