I made a batch of these rather tasty muffins for Chloe a few days ago and after filling 6 muffin cases there was about a tablespoon of mixture leftover. I could have just eaten it as raw mixture but I thought I would make some experimental truffle type sweets for her to eat as a calorie laden snack ( she needs to gain some weight) or occasional treat. I simple rolled the mixture into four small balls and rolled onto a plate which had a mixture of raw cacao powder and icing sugar on it to coat. AND they tasted so good. Well you know maybe not like a proper truffle but for multiple allergy type food..it was good. I’ve since made a second batch of the mixture just to make these sweets. It makes around 30.
150g Dove Gluten free SR flour
100g caster sugar
1 small mashed banana
1.5 tsp of vanilla paste or extract
15 ml of coconut milk
6 tbsp of melted coconut oil
Mix together the sugar, oil and vanilla in a high speed stand mixer – I advise this because coconut oil solidifies quickly so you need to move fairly fast. Add your mashed banana, flour, water and coconut milk. Blend until smooth but still slightly firm.
4 tbsp of icing sugar
3 tbsp of cacao powder
6 tbsp of Shredded coconut
Roll into balls then roll in the coating of choice and onto greaseproof paper then chill until firm. Enjoy.
I prefer them rolled in coconut but Chloe prefers the texture of the cacao/icing sugar. If you have a suitable dark chocolate you could try melting it and dipping the balls into it. I imagine this would taste pretty good!
These are dairy free, gluten free, soya free, egg free and vegan.