Description
Indulging in a sweet treat during the holidays should never mean compromising your wellness goals. This Banana Pudding Easter Truffle offers a sophisticated, nutrient-dense twist on a classic American comfort dessert, featuring a velvety, creamy center complemented by a delicate, crisp outer shell.
Ingredients
2 Large Overripe Bananas (mashed)
2.5 cups Super-Fine Almond Flour
2 tablespoons Raw Honey or Pure Maple Syrup
1/4 cup Coconut Butter (melted)
1 teaspoon Pure Vanilla Bean Paste
1 cup Sugar-Free White Chocolate or Cacao Butter
2 tablespoons Freeze-Dried Banana Crumbles
1/8 teaspoon Ground Turmeric (for natural yellow color)
Instructions
- Peel the overripe bananas and place them in a large mixing bowl. Use a fork or potato masher to crush them until smooth
- Add the raw honey, melted coconut butter, and vanilla bean paste to the mashed bananas. Whisk until completely emulsified
- Gradually fold in the almond flour and turmeric until a thick dough forms
- Chill the dough in the refrigerator for at least 30 minutes
- Use a small cookie scoop to portion out the dough and roll each into a smooth ball
- Melt the sugar-free white chocolate or cacao butter and coat each truffle. Garnish with freeze-dried banana crumbles
- Return coated truffles to the refrigerator for 20 minutes to set
Notes
Ensure bananas are very ripe for optimal sweetness.
Substitute almond flour for sunflower seed flour for nut-free options.
Use maple syrup instead of honey for a vegan version.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 115 kcal
- Sugar: 5g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg