Chiquita banana tahini truffles

Chiquita banana tahini truffles
Chiquita banana tahini truffles
Dessert
30 min
Normal
Vegan
Gluten free
Lactose free
Vegetarian
1
Place the bananas, salt, vanilla extract, tahini and maple syrup in a blender, and blend at a high speed until completely smooth, about 2 minutes. Scrape into a freezer-proof container and freeze until solid, at least 3 hours or preferably overnight.
2
Mix the desiccated coconut and the chopped pistachios and spread evenly onto a small flat plate.

Remove the banana mix from the freezer and use a tablespoon to scoop up bitesize balls (about the size of a ping pong ball) of the mixture. Gently roll them into smooth truffles between the palms of your hands, then roll them in the desiccated coconut and pistachio mix.
3
If desired, melt the dark chocolate in a bain-marie, or a heatproof bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Drizzle the melted chocolate over the frozen truffles, and serve.

TIP: The truffles will keep for one month in the freezer. Store them in an airtight tupperware tub lined with baking parchment.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
2 very ripe Chiquita bananas
1 pinch fine sea salt
1 tsp vanilla extract
2 tbsp tahini
2 tbsp maple syrup
1/2 cup desiccated coconut
1/2 cup pistachios, finely chopped
1/3 cup dark chocolate, optional
Nutritional values per person
100 kcal
Calories
6.3g
Fat
3.1g
Saturates
9.6g
Carbohydrate
3.1g
Sugars
1.6g
Fiber
1.8g
Protein
0.1g
Salt
Chiquita banana tahini truffles
Nutritional values per person
100 kcal
Calories
6.3g
Fat
3.1g
Saturates
9.6g
Carbohydrate
3.1g
Sugars
1.6g
Fiber
1.8g
Protein
0.1g
Salt

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