Chocolate Banana Sunflower Butter Truffles {Paleo, Vegan, Nut Free}

These sinfully delicious, easy no-bake Chocolate Banana Sunflower Butter Truffles are surprisingly healthy treats you’ll want to make again and again once you try them! Creamy on the inside with a dark chocolate shell outside, they’re  Paleo, Vegan, nut free, and contain just 5 ingredients.

Every recipe needs an exciting story behind it, right?  Well, this one does not have that. Instead, it tells the story of me being lazy, not wanting to bake, and also not wanting to give up an extra egg or two to make banana cookies like my kids wanted.  (True story – when we’re low on eggs I go into emergency don’t-waste-the-eggs mode.)

Add on top of that me trying to be a rebel and eat chocolate when everyone seems to be avoiding it this week – and you have a recipe for, well, this one:  Chocolate Banana Sunflower Butter Truffles.  I’m digging the “truffle” part of the recipe title, since I’ve never made “truffles” before.  I think it’s fitting, but you make this first and then let me know.

Anyway, sometimes laziness  works out for the best and you get a recipe so, so good that your husband genuinely questions whether you created it all on your own (akin to asking your child if he/she really drew that picture.)  He always second guesses the very best ones (really just the desserts), so I’m taking it as a compliment.

All by myself, promise.

In other news, the forecast is still showing rain for Sunday and I keep checking every couple of hours or so, just for validation that I should in fact skip the race.  I told you that I’m fixating and being dramatic – what’s with that?  I guess it’s my indecisiveness/insecurity/runner’s guilt (is that a thing?) playing out.

I’d much rather get a run in when it’s not raining Saturday, and have Sunday morning to get my daughters ready for their dance recitals.  So let me just leave it at that and stop checking the weather, please, I’m annoying myself and I’ve had enough.  I’ll have some more chocolate now to calm down thankyouverymuch.

In even more other news, (??) I can’t wait to do yoga after writing up this recipe, as long as I don’t get distracted on Instagram or something while writing it and actually have 30 minutes left before I have to pick Drew up at school.  I’ve been back to doing some of Tim Senesi’s videos again, and they’re definitely giving me the core work I’ve been slacking on for a while.   But you’re not here to read about core work, you’re here for the chocolate, I get it.  So here it is!  Chocolate Banana Sunflower Butter Truffles!

Chocolate Banana Sunflower Butter Truffles {Paleo & Vegan}

Chocolate Banana Sunflower Butter Truffles {Paleo & Vegan}

These sinfully delicious, easy no-bake Chocolate Banana Sunflower Butter Truffles are surprisingly healthy treats you'll want to make again and again once you try them! Creamy on the inside with a dark chocolate shell outside, they're Paleo, Vegan, Nut Free and contain just 5 ingredients.

Author: Michele

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Course: Dessert, Sweet Treat

Cuisine: Paleo, Vegan

Servings: 16 servings

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Ingredients

For the Creamy Inside

• 2 small over-ripe bananas mashed or pureed (either way is fine)
• 3/4 cup Sunflower Seed Butter
• 1/4 cup plus 2-3 tbsp coconut flour
• 1 tsp pure maple syrup optional

For the Chocolate Shell

• 1 cup Enjoy Life Dark Chocolate Morsels or other dairy free, soy free brand
• 2 tsp extra virgin coconut oil

Instructions

1. In a medium bowl, combine the mashed or pureed bananas with the sunflower seed butter and mix well until smooth.
2. Add 1/4 cup of the coconut flour until fully combined. Then, mix in 2 more tbsp of coconut flour until smooth (you may or may not add the last tbsp after chilling, depending on how sticky your mixture is)
3. Now, taste the mixture (yes I want you to taste it!) If you'd like a sweeter inside, add the 1 tsp of maple syrup.
4. Chill the mixture in the refrigerator while you make the chocolate:
5. In a small saucepan over very low heat, melt the dark chocolate chips and coconut oil while stirring continuously. Once melted, promptly remove from heat and set aside.
6. Remove the banana-sunflower butter mixture from the refrigerator, and, if still very sticky, add 1/2 - 1 more tbsp of coconut flour and mix well*
7. Now, roll into 16 balls (mixture should still be a bit sticky) and put on a parchment lined baking sheet. Dip each ball in the melted chocolate mixture and put back on the parchment paper.
8. Once all the balls have been dipped, drizzle the remaining chocolate over the truffles. Chill until set, then serve! Store leftovers covered in the refrigerator.

Recipe Notes

*Coconut flour expands quite a bit and a little goes a long way. Add little by little, waiting in between additions to make sure you don't add too much.

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