Frozen Chocolate Banana Treats
Makes about 30 if you use a Tablespoon scoop per ball. The original supposedly yields near 50. I'm not that patient.
In a food processor or blender:
2 ripe bananas
1/3 cup maple syrup (I used Log Cabin natural which is a mix of maple and brown rice syrups and it worked fine)
1/3 cup plant-based milk (I used Silk light vanilla)
1/3 cup cocoa powder
2 teaspoons vanilla (I used some homemade coffee liquor that Beverly gave us for Xmas instead)
Whirl it up, and then pour it into a bowl containing 2 cups of old-fashioned oats. Stir well, and if it is a little runny, just throw it in the fridge for a bit. Roll balls of the chocolate oat mixture (they used a small melon baller) in your favorite Grape-Nuts type cereal (at our house, it's Kroger Brand Nutty Nuggets) and freeze on a baking sheet. When they firm up well, you can just throw them in a zip lock bag and then eat them out of the freezer.
These are really like little chocolate ice cream bon- bons. They are kind of hard the second you bite into them from the freezer, but you can just let them sit for a little bit at room temperature to soften a bit (if you have more patience than I have).
Adapted from Forks over Knives: The Plant-Based Way to Health, page 182.