Coconut Monkey Bites

Coconut Monkey Bites walnuts banana

For a quick on-the-go energy bite or a breakfast snack, try these yummy bites!  They combine the delicious flavors of coconut, banana, chocolate, almond butter, and cinnamon.

Coconut Monkey Bites

If your bananas are super ripe, you may not need any apple sauce.  My bananas were slightly green still (to add some resistant starch), so I added the apple sauce for sweetness and moisture.  If you have large bananas, you’ll only need one.

Coconut Monkey Bites

I’m VERY surprised at how much I’m liking my new habit of smaller more frequent meals.  It was a rough change for me to go from three meals a day (about 4-5 hours between meals) to 5-6 smaller ones 2-3 hours apart, but I tell you my energy is up and I am finding it way easier to make better food choices because I don’t get to that “I’m starving” hangry place.  (Despite what auto-correct keeps trying to tell me, the answer is NO, that’s not a typo, it’s hungry + angry = hangry.)  A few of these bites do the trick for one of my meal times.

Coconut Monkey Bites Banana Applesauce

Three meals a day or smaller meals throughout the day, which is best?  Whichever works for you and allows you to make food choices that make you feel good.  Enjoy this feel good energy recipe… Coconut Monkey Bites.

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Coconut Monkey Bites
 
Prep time
Cook time
Total time
 
If your bananas are super ripe, you may not need any apple sauce. My bananas were slightly green still (to add some resistant starch), so I added the apple sauce for sweetness and moisture.
Author:
Serves: 24 Bites
Ingredients
  • 1¼ cup unsweetened shredded coconut
  • 2 small bananas, mashed
  • ⅓ cup unsweetened apple sauce
  • ¼ cup almond butter
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup walnuts, chopped
  • ⅓ cup chocolate chips (I prefer dairy-free chips by Enjoy Life)
Instructions
  1. Heat oven to 325 F. Spread coconut in one even layer on a baking sheet. Bake for 7 minutes until browned and toasted. Set aside to cool.
  2. Readjust oven to 350 F.
  3. In a large bowl combine everything but the toasted coconut. Combine thoroughly, then stir in the coconut.
  4. Drop batter into heaping tablespoon-sized scoops onto a parchment paper lined baking sheet.
  5. Bake for 15 minutes, then remove, cool and enjoy!

 

Comments

  1. Molly says

    These were a hit in my household, Alicia! We had some extra coconut cream (refrigerated coconut milk, whipped) around and we served it with these when they were warm out of the oven.

  2. Jade-anne Griffin says

    Id love to give these a go. Could you let me know what you mean by vanilla. Is it extract, essence, or pods?
    Loving this site and sharing it!

    • says

      I meant to say vanilla extract. Sorry for the confusion, Jade-anne! I will update the recipe shortly to be more clear. Thanks for asking! So glad you’re enjoying the site!

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