Bananas are naturally sweet and creamy, which makes them ideal for a sugar-free, no-cook ice cream base. For best results, keep the banana ice cream cold before coating with chocolate.
2 ripe bananas, sliced
2 tsp (10 mL) raw honey or maple syrup
3.5 oz (100 g) 70% dark chocolate, chopped
2 tsp (10 mL) coconut oil
1/2 tsp (2 mL) vanilla extract
1/3 cup (80 mL) shredded coconut
Freeze sliced bananas until firm, at least 4 hours and preferably overnight. Place in food processor and add honey. Whirl, occasionally scraping down sides, until puréed and creamy. Using small ice cream scoop, scoop into small balls and place on baking sheet. Freeze until firm, about 1 hour.
Meanwhile, melt chocolate over double boiler. Remove from heat and stir in coconut oil and vanilla until evenly mixed.
Working with one banana ball at a time (keep remainder in the freezer), dip into melted chocolate. Place on new baking sheet and sprinkle with coconut. Place tray in freezer. Continue coating remaining banana balls. Truffles will keep well, frozen, for up to 3 days.
Makes 18 to 20 balls.
Each ball contains: 54 calories; 1 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 6 g total carbohydrates (4 g sugars, 1 g fibre); 5 mg sodium
Fruit swap
For a tropical take on this recipe, try swapping a ripe mango for the bananas.
source: “Naturally Sweetened Deserts“, alive #385, November 2014
