We need a lot of snacks around our house and the less store-bought processed crap, the better. While we’re talking snacks, know that I have a deep loathing for the ubiquitous goldfish cracker and not just because they’re not vegan. I have nothing against other people’s non-vegan food. Food is a personal thing, not for me to judge. But holy hell, those things are just complete crap — not a sliver of nutritional value. In fact I’m fairly certain they leach the vitamins from your body. So anyways, trash the junk snacks and make something far more tasty with a little more substance — only 150 calories with 5 grams protein, potassium, and fiber. Make them for yourself, when you’re feeling like something a little sweet, but know for certain the vegan doughnut should, in most instances, be avoided. Now and again for sure, but really it can’t be an everyday thang. And if you have tiny people in your house, this recipe is perfect for little helpers. Spend some time with your kids, make some monkey bites, and enjoy the fruits of your labor.
Ten minutes to prepare, then another 30 or so to chill
Adapted from Running with Spoons
The original recipe called for quick oats and I actually think that would have worked better, but I used the real deal and they were still awesome.
- 1/4 cup almond butter (or any nut/seed butter)
- 1 ripe banana, mashed
- 2 tbsp. agave nectar
- 1 tsp. vanilla extract
- 1 cup rolled oats
- 1/2 cup walnuts, chopped
- 1/4 cup chocolate chips
- Line a baking sheet with parchment paper and set aside. In a small pan over medium-high heat, combine the almond butter, mashed banana, agave, and vanilla extract. Stir continuously until smooth. Bring the mixture to a light boil before removing from heat.
- Stir in oats and chopped nuts. Set aside to cool before adding the chocolate chips, otherwise you’ll get monkey globs.
- Use a rounded tablespoon to drop dough onto your lined baking sheet. You can add more chocolate chips or nuts to the tops if you like. Pop the baking sheet into freezer for about 30 minutes or until the dough is set. Store in the refrigerator for up to a week, or in the freezer for up to a month.