Crispy Banana Rice Rolls with Peanut Butter Dip

Crispy Banana Rice Rolls with Peanut Butter Dip

Ingredients:

1 banana, cut into four pieces
Rice paper sheets
Coconut oil (for greasing the tray and the top of the wraps)
Erythritol for sprinkling on top

For the Dip:

4 tablespoons peanut butter powder
4 tablespoons coconut milk
1 tablespoon Manuka honey (or alternative sweetener)

Instructions:

Preheat the oven to 180°C (350°F).
Cut the banana into four equal pieces.
Soften the rice paper sheets by briefly dipping them in warm water.
Wrap each banana piece in a rice paper sheet.
Place the wrapped bananas on a baking tray greased with coconut oil.
Brush the tops of the wraps with a little more coconut oil and sprinkle erythritol on top.
Bake for 20 minutes until the rice paper is crispy and golden.
While the bananas are baking, prepare the dip by mixing 4 tablespoons peanut butter powder, 4 tablespoons coconut milk, and 1 tablespoon Manuka honey until smooth.
Serve the crispy baked banana wraps with the coconut peanut butter dip on the side.