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250g dairy free dark chocolate (ideally no darker than 72%)
1 ripe All Good banana
¼ cup All Good oat milk
1 tablespoon coconut oil
1/2 cup freeze-dried raspberry pieces
Dried Banana pieces
Place the chocolate in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth.
Peel and then break the banana into chunks. Place in a food processort along with the oat milk. Blitz until as smooth as possible. Add the melted chocolate and the coconut oil. Run the machine for a minute or so. Stir through the freeze-dried raspberry pieces.
Spoon into a shallow bowl, smooth out the top and place in the fridge for 1 - 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 15 minutes.
Roll heaped teaspoons of chocolate mixture into balls. Place on a plate lined with baking paper in the fridge to firm up.
Dip in melted Dark chocolate (melt using the method above) and then top with a banana chip while still soft or sprinkle with freeze dried raspberry powder once set. Skewers can be helpful to use when dunking the truffle into the melted chocolate
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.