Exploits of a Vegan Wannabe

A  few nights ago I was inspired to create a  Bananas Foster-esque dessert. I envisioned it being raw with all the flair but without added sugar. I began throwing things into the food processor with a bit of reckless abandon and this is what I came up with.

I called them truffles but they cold just as easily pulled off the  moniker of energy bars or breakfast bites. They are over achievers in the nutrient category and  so delicious. They were easy to make and  easy to store. I have been loving them at work, in the car and with hot tea. We have also had them as a post-run recovery snack. They were a divine treat to have waiting in the fridge. I hope you enjoy them too.

Raw Bananas Foster Truffles w/Almond Dust

By: S. Duquet

Makes approx 40 half ounce truffles

Ingredients

2 ripe bananas mashed

2 Tbsp Chia seeds

1 Tbsp Coconut oil

Juice of 1 lemon

8 dates pitted and chopped

1 C raw cashews

1 C raw almonds

1/2 C raw almonds processed into fine powder dust

Make It Happen

~Mash bananas in a large bowl and stir in Chia seeds, lemon juice and set aside.

~In a food processor or blender pulse cashews and 1 C almonds until they are finely chopped. You are looking for nearly powdery,  but not pasty.

~Add dates, banana mixture and coconut oil then continue to blend. You are now looking for a texture the consistency of peanut butter.

~Cover and put in fridge to chill. Mixture will become firm enough to roll into truffles as it chills. I chilled mine overnight but feel free to roll as soon as you are able to handle them.

~Using a teaspoon, scoop out dough and roll into half ounce truffles. Roll each ball in the almond dust one at a time to coat.

~Store in a sealed container in the fridge.  You may also wrap individually in parchment or waxed paper, but it is not necessary.

They are a great choice for your mid day, any day, everyday. Love the foods that love you back.

Have a delicious day.

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