Preparation Steps

• Line a small baking sheet with parchment and set aside. In a medium bowl mash the ripe banana with a fork until mostly smooth with a few small lumps remaining.
• To the mashed banana add the almond butter, maple syrup and vanilla extract. Stir vigorously with a spatula until the mixture is glossy and homogeneous.
• In a separate bowl whisk together the oat flour, protein powder, cinnamon and salt. Pour the dry mix into the wet banana mixture and fold with a spatula until it becomes a thick, slightly sticky dough. Fold in the mini chocolate chips last.
• Cover the bowl and refrigerate the dough for 15–20 minutes to firm it up — chilling makes portioning and rolling much easier.
• Use a small cookie scoop or tablespoon to portion the chilled dough into roughly tablespoon-sized mounds. Roll each mound between your palms into a smooth ball and place on the prepared sheet. You should end up with about 14 bites.
• Transfer the tray to the freezer for 10 minutes to set the exterior so they hold their shape when coated.
• While the bites firm up, melt the chocolate and coconut oil together using a double boiler: simmer a small pot of water, place a heatproof bowl on top (not touching the water) and stir the chocolate and oil until smooth. Remove from heat and let cool for 1–2 minutes.
• Working quickly, dip each chilled ball into the melted chocolate using a fork, letting excess drip back into the bowl, then return to the parchment. Alternatively, for a lighter coating, use a spoon to drizzle the chocolate over half of each ball. Immediately sprinkle with a pinch of flaky sea salt before the chocolate sets.
• Place the coated bites in the fridge for 10–15 minutes until the chocolate is firm. Store finished bites in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.