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  • 1/4 cup ABC spread (almond, brazil, cashew nut paste)

  • 1 ripe banana, mashed

  • 2 tablespoons honey

  • 1 teaspoon pure vanilla extract

  • 1 cup rolled oats, certified gluten-free if necessary

  • 1/2 cup chopped almonds (or nut of choice)

  • 1/4 cup chocolate chips, certified gluten-free 

  • Line a baking sheet with parchment paper and set aside.

  • In a small pan over medium-high heat, add the almond butter, mashed banana, honey, and vanilla extract, stirring until smooth and fully combined.

  • Bring the mixture to a boil before removing from heat.

  • Stir in oats and chopped nuts, mixing well. Set aside and allow the mixture to cool before adding the chocolate chips.

  • Drop dough onto your prepared baking sheet by the heaping tablespoonful, studding the tops with more chocolate chips and/or nuts if desired.

  • Place baking pan into freezer and allow to cool for ~30 minutes until bites have set.

  • Store in an airtight container in the fridge for up to a week, or in the freezer for up to a month.


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