Prep: 20 minutes plus chilling • Serves: 4
3 tablespoons finely crushed freeze-dried peach fruit crisps
2 teaspoons chopped coconut chips
2 teaspoons PICS mini chocolate chips
2 ripe bananas, peeled
3 tablespoons sunflower seed butter
1. Line rimmed baking pan with parchment paper. In small bowl, toss almonds, fruit crisps, coconut chips and chocolate chips.
2. Place bananas on prepared pan; spread with sunflower seed butter. Press almond mixture onto sunflower seed butter so it adheres; refrigerate 20 minutes.
3. Cut bananas into 16 slices.
Approximate nutritional values per serving (4 slices):
158 Calories, 9g Fat (1g Saturated), 0mg Cholesterol,
39mg Sodium, 20g Carbohydrates, 3g Fiber, 4g Protein