Vegan Sweet Potato-Banana Bites

Ingredients

• 1 large DOLE^® Sweet Potato (about 15 ounces)
• 2 ripe DOLE^® Bananas, peeled and coarsely chopped (about 1½ cups)
• 1⅔ cups gluten free old-fashioned rolled oats
• 1 cup seed butter such as pepita, sunflower, chia or flax
• 3 tablespoons peanut butter powder
• 2 tablespoons maple syrup
• 1 cup cooked quinoa, cooled if necessary
• ½ cup vegan dark chocolate chips
• ½ cup unsweetened shredded coconut

Directions

1. Line a rimmed baking pan with foil. Pierce potato 6 times with a fork; heat on a microwave-safe plate in microwave oven on high 8 minutes or until very tender. When cool enough to handle, cut potato lengthwise in half; scoop flesh into a small bowl. Discard skin; refrigerate 5 minutes or until cooled completely.
2. Purée bananas, ⅔ cup oats, seed butter, peanut butter powder, syrup and potato in a food processor on high until smooth; transfer to a large bowl. Stir in quinoa, chocolate chips and remaining 1 cup oats. Makes about 3½ cups.
3. Place coconut in a wide, shallow dish. Roll potato mixture into 1½-inch balls with wet hands, then roll in coconut and place on prepared pan; cover and refrigerate at least 2 hours. Makes about 24 bites.