Frozen Banana Truffles
Carbohydrates 46.2 g
Dietary fiber 7.2 g
Cholesterol 0 mg
Fat 16.4 g
Saturated fat 5.3 g
Sodium 399 mg
Protein 7 g
- 4 frozen bananas
- 1/2 teaspoon salt
- 2 teaspoons alcohol free vanilla
- 2 tablespoons tahini
- 4 teaspoons agave nectar
- 1/3 cup cocoa (topping)
- 1/2 cup shredded coconut, chopped fine (topping)
- 1/2 cup nuts, chopped fine (topping)
Adapted from webmd.com
1. Chop the bananas into chunks. Beat all ingredients (not the toppings) in the mixer until smooth and creamy. Start with 2 teaspoons of agave and add more to taste, it will depend on how ripe your bananas are.
2. Separate the banana mixture into three containers and freeze until solid.
3. Spread the toppings out on three separate plates. Remove one container of the banana mixture at a time from the freezer, and shape into balls using a melon baller or mini ice cream scoop. Roll around in one of the toppings to coat. Place in mini cups and return to the freezer. Repeat with the other two containers and other two toppings. It is important to work quickly so that the truffles will hold their shape. If they are too soft when you shape them into balls, they will slouch in the freezer.
4. Freeze the truffles until they are firm again, and keep frozen until ready to serve.