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Mmmm, what a great concoction! The taste of these little treats is sooo good! Theyre sweet, fruity and coconutty with a great soft texture. Very much like a good truffle. :)
I made a few changes due to what I had on hand and personal preference: I used no sweetener at all as my bananas were sweet enough. Instead of mixed nuts I used a mix of seeds and almonds and somehow I only needed 1/4 cup of flour to make the dough stick together perfectly. I left my balls naked, but I think a coating of coconut or carob powder would have been nice, too. Ill try that next time.
All in all I ended up with 29 large balls from the full recipe and they were gone in a flash.
I found that the balls intensified in flavour after having been refrigerated.
THANK YOU SO MUCH for sharing this awesome recipe with us, Syd! Ill definitely make it again!
Made and reviewed for Make My Recipe Tag Game June 2011.
I changed a few things, just because of what I had on hand- and these are scrumptious! They taste buttery, believe it or not :-). Here's what I changed: 4 tbs brown rice syrup instead of the agave- honey would be good as well, ground up whole oats instead of the buckwheat flour, and 1 tsp almond essence instead of the vanilla. When they were done, I rolled them in ground (extremely dark) chocolate rather than more coconut. They turned out quite soft, so I've popped them in the freezer to harden up. But lovely, mildly sweet tast, creamy texture- mmmmm!
Mine turned out inedible, although of course I ate one or two to see if they are edible! I don't think I'll be ill! I used an extra tablespoon of agave syrup to save the motor on my Cuisinart. Also, I went out of my way to use not overly ripe bananas, which now I regard as a mistake; I think the bananas should be as ripe as possible. Thanks, Sydney Mike! Made for Vegetarian Recipe Swap.