Banana Bread Truffles

Banana Bread Truffles

Time 40 mins
hard
Dinner plate and cutlery Serves 6

These are scrummy and easy to eat whenever and wherever; they allow for a creative touch which make them personalised and incising!

Ingredients
  • 2 Cups Wholemeal Spelt Flour.
  • 1 1⁄2 Tsp Baking Soda.
  • 1 Tsp Baking Powder. 1⁄2 Tsp Salt.
  • 1/2 Cup Organic Unrefined Coconut Sugar.
  • 1/4 Cup Organic Agave Syrup.
  • 1 Tsp Vanilla Essence. 1/4 Cup Rapeseed Oil.
  • 4 Ripe Organic Bananas (mashed).
  • 1/4 Cup Water. 7 Tbsp Water.
  • 2 Tbsp Organic Chia Seeds.
How to make
  1. Mix the 7 Tbsp of water with the chia seeds in a small bowl, and set aside.
  2. In a large mixing bowl, combine the remaining water, agave, oil and essence with a wooden spoon.
  3. Add the mashed banana, and mix together.
  4. Add the remaining dry ingredients and mix until wet and well combined.
  5. Add the chia seed mixture (it should now be glutinous and gel like).
  6. Mix with the wooden spoon, and pour into a greased loaf tin.
  7. Cook for 40 minutes on 180C.
  8. Leave to cool.
  9. Blitz the cooled cake into crumbs and add 180g of Vegan Cream Cheese.
  10. Mix until well combined and roll into small truffle sized balls.
  11. Refrigerate overnight and then coat with 100g of 70% Melted Dark Chocolate.
  12. Refrigerate for 4 hours and decorate.

Note: You can separate half the bread mixture and add a blueberry sauce made from 1 Cup Frozen Blueberries blitzed with 8 Soaked Dates and 1 Tsp Açai powder, until smooth, to half the bread mixture and swirl around into the other half of the mixture in the tin for a blueberry twist. Tip: when rolling the truffles feel free to add a teaspoon of your favourite sauce! I recommended vegan hazelnut chocolate spread, or vegan biscuit spread!

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