Monday, September 9, 2013

Vegan coconut banana chocolate truffles

Yesterday, I had a ripe banana on the kitchen counter and some cooked chickpeas in the fridge. In other words, nothing too unusual.

Instead of freezing the banana and eating the chickpeas plain, I turned them into...these. 


I know. I think I made the right choice too.

Obviously these truffles involve a bit more than banana and chickpeas, but it really isn't that much more. Those are the main ingredients for the filling. For my patience, I then made the chocolate coating in what I think of as the "cheating" way: coconut oil, maple syrup, and cocoa. There's no cocoa butter so in strict terms it's probably not chocolate. However, I suspect you'll forgive me if you try it out.

These truffles can be enjoyed two ways. If you freeze them, the centre becomes a burst of banana ice cream. If you ever ate chocolate-dipped frozen bananas as a child, picture that...turned into truffle ball size with a bit of an adult twist. If you keep these in the fridge, the truffles are soft, and decadent, and very easy to eat.


You might want to hedge your bets and divide a batch between freezer and fridge. Or make double.

Vegan coconut banana chocolate truffles
Easier than they look to make, and as easy as you'd expect to eat.
Chocolate coating based on that used in my chocolate coated peas and beans.
Makes 16 - 20 small truffles.
Vegan.


Ingredients
Filling-
1 cup cooked chickpeas
1 ripe medium banana
2 tbsp coconut flour
2 tsp agave (or equivalent liquid sweetener)
1 1/2 tsp vanilla
1 tsp mixed spice

Chocolate coating-
1/4 cup + 1 tbsp coconut oil
1/4 cup good-quality cocoa
1/8 cup maple syrup

Method
In a food processor, combine the chickpeas and banana and process until smooth. Add the coconut flour, agave, vanilla and mixed spice and process to incorporate. (Note: You can probably do this step in a blender or even by hand if you mash the chickpeas very well.)

Roll the banana filling into 16-20 small truffle balls, place on a plate lined with baking paper, and chill in the freezer for 30 to 60 minutes.

When the filling is nearly ready, melt coconut oil if not already liquid and then combine with the cocoa and maple syrup. Melt over very low heat or on low power in the microwave until smooth.

Use a spoon to dip each chilled banana truffle into the chocolate mixture. Coat well, and then set on a plate lined with baking paper. When all truffles are coated, allow to set in the refrigerator for at least 4 hours (or use the freezer).


The only disadvantage to these truffles is that they really need to stay chilled to hold their texture. At room temperature they go soft quickly, and so may not suit dinner party entertaining or other situations when you want to put a plate out and leave it for a while.  However, this probably translates to reduced sharing...which means more for you to eat. In all, it may not be too great a disadvantage really.

Submitted to Ricki's Wellness Weekend 12th to 16th September 2013 and Healthy Vegan Friday #60.

What is your most innovative use for chickpeas? They seem to work well in so many dishes, savoury through to sweet.

34 comments:

  1. I like the idea of freezing these. What a perfect cooler-offer on a very hot day.

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    1. I almost want summer so I can experience the delight :-)

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  2. Wow Kari, you are bold putting chickpeas in your truffles! I'm glad the experimenting paid off - they look wonderful and I'm sure anyone who tasted them wouldn't realise that chickpeas were an ingredient.

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    1. Thanks Mel - I actually should have mentioned in my post that they didn't taste of chickpeas! I have played around with cookie dough type truffles with chickpeas before so knew they could cooperate with sweet ingredients :-)

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  3. Yum those look so good!! I've got coconut flour and I'm always looking for new ways to use it :)

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  4. Mmm I would definitely freeze these to get that frozen banana sensation! Such a great use of those leftover ingredients!

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    1. Thanks Joanne :-) I definitely found the leftovers more exciting this way...

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  5. Chickpeas...in dessert?! I think you just blew my mind. I've done something very similar to this using sliced bananas, but never truffle-ified it. They look amazing!

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    1. Thanks Allysia - I hope you like them if you try them out. And chickpeas are surprisingly useful for truffles as they give some of the texture whilst being mild enough to take on other flavours!

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  6. You're a star Kari!! I'm so excited to try these :) Thank you thank you thank you for sharing your genius idea with the world! xxx

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  7. Oh yum. I love your creativity. Definitely a great way to use the banana. :-) What is mixed spice, though?

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    1. Ah, I wonder if that's an Australian thing? Just mixed cinnamon, all spice and nutmeg - so a dash of each or just one of them would work :-)

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    2. Hi janet and kari - I always think mixed spice is a bit like pumpkin pie spice - could be wrong but I think it is similar cinnamon and accompanying spices

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  8. Hahahahahaha!

    Oh Kari. We're going to get you some real vegan Coconut Bliss ice cream when you're here. x

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    1. *Laughs* The thing is, I was fully focused on chocolate when I set out to make these. The frozen option was more of an afterthought and I only ate a few that way :-)

      I'm sure America provides vegan truffles too though...

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  9. So perfect, and all of the ingredients are ones that are frequently in my pantry. I think I'll make them in bulk and then freeze them so I can have them all the time. (Yay!) :)

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    1. Now, that is an excellent idea. I will have to do that next time!

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  10. You are so clever!
    I can honestly say that when I see a rotting banana and plain chick peas those delicious treats are not what I would imagine happening in my kitchen.
    Having said that! WOW!
    What a great idea ;)

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    1. Sometimes these things just waft to me...it would probably be more useful if my creativity went to things that were more objectively useful, but there you are ;)

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  11. Cocochickanana Truffles...love it! They really do look deliciously yumful. I wonder if you could spike the chocolate a little, maybe with a nutty liqueur or a hint of rum. Thanks for the recipe...cheers!

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    1. Glad you liked it - and I love your name for them!

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  12. Really interesting, would never have though to put those things together. It looks delicious and it has worked so well. A great snack, genius idea.

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  13. I agree with the commenters above that this is genius - sounds delicious and healthy - and I think you are hard on yourself about 'cheating' when making your own chocolate (esp after I saw the price of cocoa butter in the health food store recently) - must make because I have quite a few old bananas in the freezer

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    1. Cocoa butter is ridiculously expensive isn't it? I don't really mind 'cheating', I just thought I'd be honest about the process ;) Glad you like the look of these!

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  14. Sneaky, sneaky!!! This is SO MUCH my kind of recipe. They look great!! Love it. :)

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