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Fudgy Banana Truffles

Hi Everyone!

I have been so good at eating clean and eating healthy the past couple of months, that all of a sudden my body said enough’s, enough, girl you need some chocolate!!   One thing I have learned is you should listen to your body!  If your full, stop eating, if you think your hungry drink some water first, if your tired sleep, well my body said chocolate and I must listen to it!!  After all your body tells you what you need if you train it properly!

So this past Sunday, I listen to my body and whipped up the most fudgy, chocolaty treats I could think of without undoing all of my hard work.  These are my banana chocolate truffles.  They are made with a sweet over ripe banana, nutty almond butter, stevia, coconut, cocoa powder and almond flour.  Oh man do these satisfy my sweet tooth!  They are so moist, yet firm enough to hold its shape and the taste, it’s like a chocolate covered banana with a hint of almond.  I am in pure bliss!!

I do love my balls (he he) and I love making treats that are no bake and easy to put together without a lot of ingredients.  Since it’s been pretty hot here, 90’s, turning on my oven to make cookies was not an option.  Even when it’s in the mid 70’s my Husband says don’t turn the oven on, so these truffles were a perfect to make on a hot day.

When making these be warned!  You get chocolate palms!  I showed my family and starting chasing them around the house with dirty, ugly black palms.  lol  I’m a weirdo!  But anyway, the dough is pretty soft, but as I said it still holds it shape.  After rolling my balls, I put them in the refrigerator to harden up a bit.  Took my pictures for you, then stored them in the freezer.  They are just as soft in the freezer because of the fat from the almond butter and a banana never really freezes solid.  Hmmm, I wonder why that is?

Fudgy Banana Truffles
Prep time
Total time
A healthy, all natural sweet, soft chocolaty truffle that tastes like a chocolate covered banana with a hint of almond.
Serves: 29 Balls
  • 1 banana, ripe, mashed
  • ¼ cup almond nut butter
  • ¼ cup unsweetened cocoa powder
  • ½ tsp. stevia
  • ¼ tsp. vanilla extract
  • ⅛ tsp. salt
  • ¼ tsp. cinnamon, dried
  • ½ cup almond flour
  • ½ cup unsweetened shredded coconut
  1. In a bowl add banana, almond nut butter, unsweetened cocoa powder, stevia vanilla extract, salt and cinnamon; mixed until combined. Add almond flour and unsweetened coconut; mix until combined.
  2. Line a plate or baking sheet with parchment paper.
  3. Take about a tablespoon of batter roll into a ball between the palms of your hand. Place on parchment lined baking sheet and continue the same with the rest of the batter.
  4. Place the baking sheet in the refrigerator or freezer to harden. Once harden up a bit, you can store in a freezer safe ziplock baggie or in a tuperware container.
Calories per ball: 34.6, Fat: 2.7, Sodium: 7.8, Potassium: 47, Carbs: 2.4, Fiber: .09, Sugar: .08, Protein: 1.0
Nutrition Information
Serving size: 1 Ball

Yum, yum, yum!  As I was writing this, I just had to eat a couple more truffles.  If you like bananas and chocolate, these are the truffles for you!!  I really love that they don’t freeze hard!  They will be a great treat that will last me at least a week!!  Unless my Husband takes them!!  he better not, if he knows whats good for him!!!

Have a lovely Tuesday and remember today is the last day to enter my LuckyLeaf giveaway!  




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