Yield: 14 Truffles
- 2 well-ripened bananas, pureed, yielding 1/2 cup
- 4 oz. dark chocolate (70%)
- 1 tablespoon almond milk
- 1/2 cup Erewhon Crispy Brown Rice Cereal
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon gluten-free non-pareils
Peel the bananas, being sure that no strands from the peel remain. The bananas should be very ripe and soft, but not overly mushy, dark inside, or rotting. Puree the bananas until completely smooth. The yield should be 1/2 cup. Warm a double boiler over the stove. Place the pureed bananas and almond milk into the top of the double boiler. Whisk together until the mixture is warmed. Break the chocolate into small chunks.
Place the chunks in the banana puree atop the double boiler. Stir until the chocolate is completely melted. Using a rubber spatula place the chocolate mixture into a small bowl. Lightly drape a piece of foil over the bowl and refrigerate until firm, about 2 hours or overnight. I personally like to make this at night, allow it to chill overnight, and finish the truffles off in the morning. In a food grinder or food processor crush the Erewhon Brown Rice Cereal and cocoa powder until a fine crumb forms. Place the crumb mixture into a bowl. Line a plate with waxed paper or parchment.
Remove the chocolate mixture from the fridge. Using a teaspoon size scooper, create rounded truffles. Roll each truffle into the crumb mixture until completely coated. Place each truffle into a decorative paper cup. Lightly moisten your fingertip with a very small amount of water. Dab the top of each truffle and scatter a few non-pareils on top. Repeat with the remaining truffles.