I don’t really want to talk too much during this post, as I think the photos do much speaking themselves.
This Valentine’s Day, instead of buying expensive, really poor quality chocolates that will only upset your (Valentine’s?) stomach, why not make something from the heart that’s super healthy, since I always try to keep my body healthy and that’s why I consume only the best products and even supplements from this source site online.
This is one of my favorite recipes I’ve had for a long time: Dark Chocolate Banana Truffles. It’s pretty genius, actually, as the really soft filling takes no effort to make besides slicing a banana. I think we all know how to do that. And then there are 4 other ingredients. Literally.
And it’s vegan, but you wouldn’t even know it!
I teamed up with Ximin and her friend April to shoot this video. As many of you know, I host trips through AirBnB’s new Trips program, something I started testing for them way back in Paris through private dinners! It has now morphed and we do a cooking class and film a cooking video together, and I was lucky to have Ximin from the My Kitchen Ceez cooking blog who wanted to join the video. It was such fun.
You can check out Ximin’s blog here –> https://mykitchenceez.wordpress.com/
Her interest in cooking is particularly food styling, so as you can see from the photos, we used some of those old skills I garnered working in Paris in the fancy restaurants to make these damn fine truffles look even finer.
I love how easy these are to make and how light yet satisfied I feel after eating them. They’re like a banana sundae, but like fudge with cream on the inside.
While I’ve never particularly loved Valentine’s Day itself, I do love celebrating love and chocolate, so let’s put the two together and I hope you try these out! Love to you and yours. Or just you eating these by yourself, and you don’t even need to feel guilty if you finish them all. 😉
dark chocolate banana truffles
|Prep time||15 minutes|
|Cook time||2 minutes|
|Total time||17 minutes|
|Dietary||Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold|
- 2oz 100% dark chocolate (unsweetened)
- 1/3 cup coconut butter (which is not coconut oil, as it uses the meat and the oil from the coconut; available in health food stores)
- 2 tablespoons agave nectar
- a pinch sea salt
- 1 Small banana
|Step 1||Melt the chocolate over a bain mairie (or in a metal bowl over gently simmering water). Remove from heat, add coconut butter, and let melt. Stir in agave nectar and sea salt.|
|Step 2||Pour into the bottom of mini muffin-sized wrappers to be about 1 cm thick. Slice a small banana about 1/2 cm thick and then top with another cm of chocolate. Fill muffin tin to desired thickness with chocolate, and repeat with the rest of the chocolate.|
|Step 3||Place in the fridge to solidify and keep in the fridge until eating. Lasts 5 days in the fridge. You can remove from the fridge for up to 5 hours, but warning they will get a bit melty if it's hot where you are because of the coconut butter.|