Ingredients
- 1 1/4 cup gluten-free rolled oats
- 1/2 cup organic acai juice (I use Sambazon)
- 1/2 cup coconut chips (I use Dang Foods)
- 2 tbsp gluten-free flour
- 2 tbsp buckwheat flour
- 2 tbsp coconut butter
- 2 tbsp unsweetened shredded coconut
- 5 medjool dates, pitted
- 1 banana
- 1/4–1/2 tsp powdered ginger
- 1/4 tsp organic vanilla extract (I use Better Body Foods)
Instructions
- Preheat oven to 350 F (convection if possible) and line a large baking sheet.
- Mix oats, flour, coconut chips & shreds, and flours.
- Separately process/blend the rest of the ingredients until smooth.
- Thoroughly mix both together.
- Bake for 18-20 min (convection), flipping halfway through.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack, Dessert
- Cuisine: Vegan