Yogurt and Banana Wasa with Peanut Butter Crumble

• Course Appetizer, Side Dish, Snack
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• For the Peanut Butter Crumble
• 1/2 cup salted peanut butter powder
• 2 tbsp Packed Brown Sugar
• 2 tbsp melted coconut oil
• For the Yogurt
• 1 cup low fat plain Greek yogurt
• 1 tbsp honey
• For Serving
• 8 Gluten Free Original WasaⓇ
• 2 firm-ripe bananas cut on the diagonal
• 1 3.5oz bar Dark Chocolate chopped

Instructions

1. Preheat oven to 350℉. Line a sheet pan with parchment paper.
2. In a small bowl stir together peanut butter powder and brown sugar. Add coconut oil 1 teaspoon at a time until the mixture looks like wet sand and holds together when squeezed. You may not use all the coconut oil.
3. Scatter mixture on the prepared pan. Bake until browned, about 10 minutes. Let cool completely.
4. In a small bowl stir together yogurt and honey.
5. To serve, spread each Wasa with 2 tablespoons yogurt. Top with a few banana slices, then sprinkle with peanut butter crumble and chocolate. *Leftover peanut butter crumble can be stored in an airtight container at room temperature for up to 2 weeks.