3 ripe bananas
1 cup peanut butter or almond butter
1/4 cup unsweetened coconut flakes
2 TBSP pure maple syrup
splash vanilla
1 (10 oz) bag dairy-free, soy-free chocolate chips
Combine all the ingredients except the chocolate chips in a blender or food processor, and blend until well-combined. Scoop onto a parchment-covered baking sheet:
Freeze for about 30-40 minutes, until hard enough to handle. While those are freezing, melt chocolate in a double boiler. Let cool for 10-15 minutes. Dip each banana/peanut butter ball in the chocolate and return to parchment paper. Place back in freezer to harden.
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