No Bake Peanut Butter Banana Chocolate Chip Cookie Dough u0022Friesu0022
APPROXIMATE MACROS per serving (2 large u0022friesu0022 excluding dipping in chocolate)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~190u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~9–10 gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e ~13–14 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~11–12 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~3 g
Servings 7 servings
Calories 190kcal
Ingredients
- 3/4 cup runny natural peanut butter (important: it must be runny. if thick, adjust with additional dairy-free milk) 1/2 cup vanilla protein powder 1 large very ripe banana, peeled 3 tbsp gluten-free oat flour 1–2 tbsp dairy-free milk, as needed pinch of sea salt 1 tsp vanilla extract 1/3 cup mini chocolate chips (folded in) chocolate coating 1/2–3/4 cup chocolate chips 1/2 tsp coconut oil
Instructions
- add peanut butter, banana, protein powder, oat flour, 1 tbsp dairy-free milk, sea salt, and vanilla to a food processor.
- process until completely smooth and thick, scraping down the sides as needed.the dough should be dense, creamy, and moldable — not sticky. add more dairy free milk as needed.
- transfer dough to a bowl and fold in mini chocolate chips by hand. line a small tray or loaf pan with parchment paper and press dough into a rectangle about 1/2–3/4 inch thick, smoothing the top.
- freeze for about 20 minutes, just until set but sliceable. remove from freezer and cut into “fries.” return fries to the freezer and freeze another 1–2 hours, until fully firm.
- melt chocolate chips with coconut oil until smooth. dip each fry into melted chocolate, let excess drip off and enjoy!