Bucky's Banana Buckeyes
![Banana Bucky Buckeyes](/-/media/project/dole/recipe-images/marvel-recipe-images/dole_banana_bucky_buckeyes-34.jpg?h=1764&w=3360&rev=7b3fde4513cc48dab83d3cb409237e77&hash=B9D61848E1B9314AAC8C555D2F46A18C)
Ingredients
- ⅓ cup peeled and chopped DOLE® Sweet Potato
- 2 pitted dates, chopped
- ¼ cup mashed ripe DOLE® Banana
- 1 cup almond butter
- ⅓ cup powdered sugar
- 2 tablespoons puffed quinoa
- ¾ cup vegan dark chocolate chips
- 5 toothpicks
Directions
- Line 2 dinner plates with parchment paper. Place potato in a medium microwave-safe bowl; add 2 tablespoons water. Cover bowl with plastic wrap, leaving 1 edge slightly open to vent; heat in microwave oven 3 minutes or until very tender. Drain potato; cool 5 minutes.
- Pulse dates in a food processor until small pieces remain, scraping down bowl occasionally. Add banana and potato; pulse until combined. Add almond butter and sugar; pulse until almost smooth, scraping down bowl occasionally. Transfer banana mixture to a medium bowl; stir in quinoa. Makes about 1 cup plus 6 tablespoons.
- Form banana mixture into 22 (1-inch) balls (about 1 tablespoon each); place on 1 prepared plate and freeze 2 hours or until firm.
- Place chocolate chips in a small microwave-safe bowl; heat in microwave oven 1½ minutes or until melted, stirring every 30 seconds. Remove 5 balls from freezer and insert 1 toothpick into each ball; dip bottom two-thirds of each ball into melted chocolate, allowing excess to drip off. Place balls on second prepared plate; remove toothpicks and freeze 15 minutes or until chocolate hardens. Repeat with remaining balls, reheating chocolate in microwave oven to melt, if necessary.
- Freeze buckeyes in an airtight container up to 2 weeks until ready to serve.
Tips & tricks
Puffed rice can be substituted for the puffed quinoa.