- 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 it 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 the 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.
This recipe is inspired by Raw Banana Split.
Read the blog post where this recipe originally appeared: Frozen Banana Ice Cream Recipe