CLEAN BANOFFEE TRUFFLES
This recipe was actually a request from my gorgeous sister, who saw a recipe for Banoffee Bites (kind of like a Banoffee truffle) that used very mainstream, unhealthy ingredients (except banana) – biscuits, caramel, milk chocolate. She asked if I could recreate a ‘clean version’. After a few goes, here it is! My sis loves them and I hope you will too!
Gluten-Free, Vegan, refined-sugar free and absolutely SCRUMPTIOUS!
Recipe Type: GF, DF, RSF, V
Time 1 hr to assemble all ingredients
For Banoffee Truffles:
- 1 Medium banana
- 1 C puffed rice (or other puffed grain)*
- 1 C desiccated or shredded coconut*
- 1 C activated Buckwheat (Buckinis)*
- 1/3 C date caramel
- 3/4 C raw chocolate (or good quality dark chocolate)
* Feel free to mix the ratio of these. If you don’t have one particular, just make up the volume with the other (s).
For Date Caramel
- 1 C dried dates, soaked
- 1/2 C coconut cream
- pinch salt
- Toast. Place the puffed rice and coconut in a large skillet and toast on medium heat until slightly golden. Set aside and allow to cool.
- Make your Date Caramel by blending/blitzing the dates, coconut cream and salt together in a blender/food processor until smooth (you may need to scrape down the sides to ensure everything is well mixed). You’ll only need 1/3 C of caramel for this recipe. Store the rest in a jar in the fridge, it will keep for ages. Use in bliss balls, and other recipes as a sweetener.
- Blitz the cooled rice puffs, coconut and 1/2 C of the activated buckwheat until just coarse. Transfer to a mixing bowl along with the other 1/2 C activated buckwheat.
- Mash the banana and 1/3 C date caramel into the mixing bowl and stir through until well combined.
- Separate into tablespoon-sized portions and roll into balls, place them on a lined tray and into the freezer for 15 mins.
- Melt your raw chocolate.
- Remove the rolled balls from the freezer and using a fork and spoon, dip & coat with chocolate and place back on the tray. Return to freezer to set.
- Top the truffles with dollops of date caramel, serve and enjoy!
Store in an air-tight container in the fridge, they’ll keep for about a week and a half.