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 GoneRaw.com. 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.
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
- 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.
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.
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!
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!
Vegan Supplements: Which Ones Do You Need?
Written by Matt Frazier
I’m here with a message that, without a doubt, isn’t going to make me the most popular guy at the vegan potluck.
But it’s one I believe is absolutely critical to the long term health of our movement, and that’s why I’m committed to sharing it. Here goes…
Vegans need more than just B12.
Sure, Vitamin B12 might be the only supplement required by vegans in order to survive. But if you’re anything like me, you’re interested in much more than survival — you want to thrive.
So what else do vegans need?