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
75ml water
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.

To coat:

4 tbsp of icing sugar
3 tbsp of cacao powder

Or

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.