I made y'all some delicious Banana Bread Truffles! Some vegan, gluten-free, raw, clean banana bread truffles! This is an indulgence you definitely don't need to feel guilty about. They are naturally sweet, with absolutely no refined sugar added, and made with wholesome, healthy ingredients! Walnuts, dates, dried figs, bananas, and almond flour. That's it! 🙂 I was so excited when I saw the original recipe on My Whole Food Life, because I had a sad, overripe banana I seriously didn't know what to do with. I saw her super simple, delicious idea, and, well... here you go! This should definitely be your next use of overripe bananas, in my opinion.
I love these because, not only are they just 5 ingredients, they seriously take 5 minutes to come together! Super delicious, and near-instant gratification. Now that's the stuff I do like. 🙂 I decided to post my version, despite being near identical to the original, because I didn't have enough dates and had do add figs... so, in case someone else is missing dates, they know it will work! Also, I covered the outside in almond meal, which I though made these so stinkin' cute. And besides, imitation is the sincerest form of flattery... especially if you give credit! Make these asap! They take just a couple minutes, but, uh... they will rock your world. So good, and totally guilt-free!
{Slightly adapted from My Whole Food Life}
healthy banana bread truffles
Servings: 20
Ingredients
- 2 cups walnut halves
- 1 ripe banana
- 5 Medjool dates pitted
- 6-8 dried figs
- ¾ cup boiling water
- ½ cup almond meal more or less as needed
Instructions
- First things first, pit and halve your dates, and cut your figs into quarters. Make sure to remove the woody stems! Place your dried fruits in a small bowl, and pour the boiling water on top. Let them sit for about 5 minutes to soften.
- In the bowl of a food processor or Ninja blender, place the walnuts, banana, and softened fruits. Pulse until the mixture becomes smooth and homogeneous!
- If it's too thick, add a little bit of the soaking water to soften the mixture. Scrape the sides of the bowl often, and make sure everything has been chopped up!
- If the dough is too runny, you can add some almond flour/meal and mix with a spatula to help it thicken back up.
- Line a baking sheet with parchment paper and set aside for right now. Pour the almond flour in a small bowl, and also set it aside.
- Time to assemble the truffles! Using a spoon, scoop up even amounts of dough, and roll into balls using your hands. Drop the truffles in the almond meal, and shake them around to coat. Set on the prepared parchment paper, and repeat with all of the banana bread dough.
- Enjoy immediately, or refrigerate until ready to serve! Please keep in mind these have to be stored in the fridge because of the banana. Melissa from My Whole Food Life says they should last a couple of weeks. 🙂 Enjoy!
Obsessive Compulsive Baking Disorder says
What an interesting idea! I love banana bread so these definitely appeal.
Thanks for the recipe
Leah x x
All That's Left Are The Crumbs says
Love this idea! I always seem to have a banana or two that gets to the point of almost no return, so I love having a new idea for them rather than banana bread. These would make the perfect post-workout treat.
Annie says
Mmm, I can taste them now :-)!