Frozen Banana Truffles

[christine photo]Hello again, and Happy Sweet-Tooth Friday!  It’s Christine here, back with another healthy dessert.  This week I made Frozen Banana Truffles, perfect for your summertime sweet-tooth!  This dessert is vegan, gluten-free, and raw!

The idea to make a banana-themed dessert this week was obvious to me.  Obvious, because I had SEVEN pounds of bananas sitting on my counter.  I’m a sucker for a good deal, and I am always willing to scour through the “scratch and dent” produce.  Thus I left the grocery store with a 5 pound bag of slightly spotty, half price bananas.  I forgot to grab my spinach and greens, and when I brought them to the checkout I noticed a coupon attached to the salad bags that read, “buy two bags, get two free pounds of bananas.”  So that brings me to seven pounds!  Greg and I ate them as quickly as we could but I ended up freezing some that went black.

My brother’s 30-day challenge and Thrive recipes piqued my interest in the raw diet so I decided to give a raw dessert a shot.  I found a really interesting recipe for a Raw Banana Split on  I used the same ingredients used for the “Banilla” ice cream but altered the amounts, mainly increasing the number of bananas. (I have a few to spare, remember?)  I also skipped the “split” and turned these into almost three dozen bite size truffles.

[truffles photo]In the original recipe they use a food processor but my crappy one was not having the frozen bananas, so I threw it all into my trusty KitchenAid stand mixer. I also used tahini instead of the nut butter—my 30 -day challenge excludes peanut butter—and I was pleasantly surprised at how creamy it was without making everything taste like hummus.  I am not sure if the cocoa and coconut I used were actually raw or not.  I think it depends on the temperature at which they were dehydrated.  Maybe somebody can fill me in on what qualifies; neither package was specifically marked raw.

Here’s the recipe.  Start a day ahead of when you want to serve them so there is plenty of time to freeze.

Frozen Banana Truffle Recipe

[ingredients photo]Ingredients:

  • 4 frozen bananas
  • 1/2 tsp salt
  • 2 tsp alcohol free vanilla
  • 2 tbs tahini
  • 4 tsp agave nectar


  • 1/3 cup cocoa
  • 1/2 cup shredded coconut, chopped fine
  • 1/2 cup nuts, chopped fine

Chop the bananas into chunks.  Beat all ingredients (not the toppings) in the mixer until smooth and creamy.  Start with 2 tsp of agave and add more to taste, it will depend on how ripe your bananas are.

Separate the banana mixture into three containers and freeze until solid.  I froze it one container and it took over 6 hours, but three containers should shorten the time.

[ingredients 2 photo]Spread the toppings out on three separate plates.  Remove one container of the banana mixture at a time from the freezer, and shape into balls using a melon baller or mini ice cream scoop.  Roll around in one of the toppings to coat.  Place in mini cups and return to the freezer.  Repeat with the other two containers and other two toppings.  It is important to work quickly so that the truffles will hold their shape.  If they are too soft when you shape them into balls, they will slouch in the freezer.  I made the mistake of having just one container and the second half of my truffles were all slumped over in their cups (though still delicious).

Freeze the truffles until they are firm again, and keep frozen until ready to serve.

[truffles close photo]

These are just FANTASTIC!  So pretty and refreshing!  I can’t believe how decadent they taste with such simple ingredients.  They would be perfect to pass around at a summer get-together.  But pass around quickly, because they melt!  I can’t decide which topping is my favorite, so I keep sampling and sampling and sampling…in fact, these are so addicting I think I pop one in my mouth every time I walk by the fridge!

Oh yeah, I almost forgot!  Guess who stopped by again?!  The SQUIRREL!  This time the window was closed, so he just clung to the screen for awhile and checked out my truffle toppings.  Sorry, buddy—no treat for you this time!

[squirrel photo]

A New (Old) Sport!

Before I sign off, I just wanted to let you know that my 30 day challenge is still going strong.  I really look forward to my workouts and feel so much better without the dairy and caffeine.  I think excluding those two things just constantly makes me think about every food choice and I end up picking a healthier item.  I am still rocking that giant salad in the fridge for convenient snacking.  Oh, and this week I joined a camogie team!  It’s an ancient Irish sport, the girl’s version of hurling.  It’s a ton of fun and it definitely works a group of muscles I wasn’t hitting in my workouts- my butt is super sore!!  I’ll keep you updated on how camogie is going- I definitely have a lot to learn!

Until next time, stay cool and sweet!

xoxo Christine



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  1. I can’t wait to try these. I love bananas, chocolate, coconuts and nuts. I bought agave nectar last week (to use in your recipes)and this looks a good recipe for the first time use.

    Your squirrel reminds me of the squirrel who used to visit my mom’s patio door every day because my mom fed her peanuts. My mom named her squirrel Sarah (we could easily see she was female). Sarah, however, never tried to get in the house, even when the door was opened. Your squirrel is very bold indeed!

  2. These really do look simple and delicious. You’re very much your father’s daughter when it comes to “scratch & dent” shopping. My Safeway has a clearance meat section. One should really understand how conservative “sell-by” dates are. Of course I’m buying a lot less clearance meats these days due to your, Matt’s (NMA), Erin and M’s influence. Keep on bakin’.

    • I always try to hit the farmer’s market apple stand 5 minutes before closing- then they have the slightly sad looking apples marked down to 8 for a dollar! David’s natural market also marks down their produce. Bruised, super ripe fruit is perfect for pies!

  3. I’m going to try those! They look delicious!

    Lol on the squirrel!

    I’m also still doing well with the 30 day challenge… Not so difficult when you put your mind to it…
    .-= Hanlie´s last blog ..Are you talking to me? =-.

  4. OK, the last 2 pics are great! Truffles look so good, and the squirrel looks so crafty!
    .-= The Duo Dishes´s last blog ..We’d Be Your Favorite Friends =-.

  5. I wish those pics are reall, so I canb grab one truffle.
    OMG! The squirrels are always an uninvited guests in my house too. They do exactly the same!
    .-= Ann´s last blog ..Ratatouille =-.

  6. Very interesting dessert- I wished I liked bananas! Good job on your committment to your 30-day challenge! I’ve had a harder time this time around compared to the first 30 day challenge. I’m not sure why… but what it has done is make me really think about my choices instead of just casually eating and drinking. Each of the two times I didn’t have a healthy breakfast, like I committed to do, I was acutely aware of the unhealthy choice. Somehow the morning cookies and coffee didn’t taste quite as good. Really! But I haven’t given up… a little more slack than I had wanted myself to be, but still a huge improvement! Maybe this is actually… MODERATION!

  7. how cool is that?? love this idea!!
    .-= ttfn300´s last blog ..Melon Mondays II =-.

  8. I have a bunch of really ripe bananas to use up, so I’m trying these. They look amazing!
    .-= meatlessmama´s last blog ..Hospital Food =-.

  9. I made these on Sunday and really liked how they tasted. You weren’t kidding when you said work fast. I took your advice and used three containers which was a very good idea. They kind of remind me of banana ice cream and since I can’t have ice cream next time I might make scoops and freeze them for my “ice cream.” I think it would be good in a bowl with granola, fudge topping or other ice cream kind of toppings.

    • Oh I am so happy you tried them! They are a nice option for ice cream! If you click the link from where I saw the original recipe, they have a variation for strawberry and chocolate that build upon the original banana mixture.

  10. Kaela King says:

    Hey Christine! I’ve had so much fun (and delicious food) trying your recipes…I’m excited to give this one a whirl. Here’s my question: I’m one of those “won’t-eat-a-banana-as-soon-as-it’s-started-to-brown” types, so I toss them into the freezer when they begin to turn. Unfortunately, all my attempts at defrosting them have left me with banana sludge. Any suggestions?

  11. I tried these today, they were most excellent.
    What I did a little differently is instead of tahini, I used reduced fat peanut butter and half the agave nectar. Also if you put the blended mixture into the cups while it’s still a little liquidy, they freeze into peanut butter cup like shapes.
    It was quite the party!

  12. any substitute for tahini? i have all the other ingredients!

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