Banana Carrot Coffee Crunch

A gluten-free dessert that combines the sweetness of bananas and carrots with the crunchiness of cereal, topped with a creamy cheese and coffee drizzle.

Steps

1. Preheat the oven to 350°F (175°C).
2. Mash the banana in a bowl and grate the carrot. Mix them together.
3. Crush the gluten-free cereal into small pieces and add it to the banana-carrot mixture.
4. Shape the mixture into small balls and place them on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, or until golden brown.
6. Meanwhile, mix the cream cheese and brewed coffee until smooth.
7. Drizzle the cream cheese and coffee mixture over the baked banana carrot balls.
8. Allow to cool before serving.