Chocolate Banana Bread Truffles
- Delicious vegan truffle bites.
- Easy & quick to prepare.
- A great homemade gift idea.
- Gluten and dairy free.
- These truffles keep up to a week in an airtight box.
- Alternatively you can freeze them for up to 3 months.
- Created and photographed by Jordan Leitch
Organic Brazil Nuts (1kg) - Sussex WholeFoods
100g cup brazil nuts
Organic Pecan Nuts (500g) - Sussex WholeFoods
100g pecans
Smooth Almond Butter 170g(Meridian)
100g almond butter
Medjool Dates 500g (Healthy Supplies)
210g medjool dates
Dried Raw Baby Bananas, Organic 500g (Sussex Wholefoods)
100g dried baby banana
Organic Cacao Powder (1kg) - Sussex WholeFoods
30g raw cacao powder - plus a bit extra to roll the finished truffles in.
Date Syrup, Organic 350g (Biona)
50g date syrup
Vanilla Paste 100ml (Little Pod)
1 tsp vanilla extract
Profusion Himalayan Rose Pink Salt - fine 500g
a pinch of salt
Other Ingredients
Method
- Line a tray with baking parchment.
- Blend the nuts in a food processor until they resemble bread crumbs, then add all the remaining ingredients except the banana and extra cacao powder. Blend until a soft ball has formed.
- Add the banana and blend for just long enough to combine and evenly distribute.
- Use your hands to form the mix into small balls and then roll them in the extra cacao powder to coat.
- Place the truffle balls onto the lined parchment tray, repeat until all the mixture is used up.
- Refrigerate for at least an hour to allow the truffles to firm up.
- Serve as is or cover in melted chocolate for an extra special treat.
