Vegan coconut banana chocolate truffles

Yesterday, I had a ripe banana on the kitchen counter and some cooked chickpeas in the fridge. In other words, nothing too unusual.

Instead of freezing the banana and eating the chickpeas plain, I turned them into...these. 

I know. I think I made the right choice too.

Obviously these truffles involve a bit more than banana and chickpeas, but it really isn't that much more. Those are the main ingredients for the filling. For my patience, I then made the chocolate coating in what I think of as the "cheating" way: coconut oil, maple syrup, and cocoa. There's no cocoa butter so in strict terms it's probably not chocolate. However, I suspect you'll forgive me if you try it out.

These truffles can be enjoyed two ways. If you freeze them, the centre becomes a burst of banana ice cream. If you ever ate chocolate-dipped frozen bananas as a child, picture that...turned into truffle ball size with a bit of an adult twist. If you keep these in the fridge, the truffles are soft, and decadent, and very easy to eat.

You might want to hedge your bets and divide a batch between freezer and fridge. Or make double.

Vegan coconut banana chocolate truffles

Easier than they look to make, and as easy as you'd expect to eat.

Chocolate coating based on that used in my chocolate coated peas and beans.

Makes 16 - 20 small truffles.

Vegan.

Print recipe

Ingredients

Filling-

1 cup cooked chickpeas

1 ripe medium banana

2 tbsp coconut flour

2 tsp agave (or equivalent liquid sweetener)

1 1/2 tsp vanilla

1 tsp mixed spice

Chocolate coating-

1/4 cup + 1 tbsp coconut oil

1/4 cup good-quality cocoa

1/8 cup maple syrup

Method

In a food processor, combine the chickpeas and banana and process until smooth. Add the coconut flour, agave, vanilla and mixed spice and process to incorporate. (Note: You can probably do this step in a blender or even by hand if you mash the chickpeas very well.)

Roll the banana filling into 16-20 small truffle balls, place on a plate lined with baking paper, and chill in the freezer for 30 to 60 minutes.

When the filling is nearly ready, melt coconut oil if not already liquid and then combine with the cocoa and maple syrup. Melt over very low heat or on low power in the microwave until smooth.

Use a spoon to dip each chilled banana truffle into the chocolate mixture. Coat well, and then set on a plate lined with baking paper. When all truffles are coated, allow to set in the refrigerator for at least 4 hours (or use the freezer).

The only disadvantage to these truffles is that they really need to stay chilled to hold their texture. At room temperature they go soft quickly, and so may not suit dinner party entertaining or other situations when you want to put a plate out and leave it for a while.  However, this probably translates to reduced sharing...which means more for you to eat. In all, it may not be too great a disadvantage really.

Submitted to Ricki's Wellness Weekend 12th to 16th September 2013 and Healthy Vegan Friday #60.

What is your most innovative use for chickpeas? They seem to work well in so many dishes, savoury through to sweet.

Tweet

Pin It