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
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In a medium bowl, combine the mashed or pureed bananas with the sunflower seed butter and mix well until smooth.
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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)
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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.
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Chill the mixture in the refrigerator while you make the chocolate:
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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.
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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*
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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.
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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.