Ingredients

• 2 cups desiccated coconut
• 3/4 cup Mayver’s Crunchy Peanut Butter
• 1 small ripe banana
• 1 Tbsp maple syrup
• 1 tsp vanilla bean extract
• 1/4 tsp ground cinnamon

Chocolate Coating

• 150g dark chocolate block, broken into squares
• 2 Tbsp coconut oil

Optional: icing sugar for dusting

Method

1. Line a baking tray with parchment paper, set aside.
2. Add all ingredients to a high speed food processor.
3. Pulse a few times to incorporate ingredients then process on high until well combined and mixture begins to stick together.
4. Pick up approx. 1-2 Tbsp of mixture to create small round balls.
5. Place on prepared baking tray, continue with remaining mixture.
6. Set in the refrigerator for 30 min.
7. Chocolate Coating- In a double boiler, melt dark chocolate and coconut oil over low-medium heat. Stirring occasionally while it melts.
8. Once completely melted and smooth, turn off heat.
9. Keep chocolate in the bowl you used as the double boiler. Angle it slightly so the majority of the chocolate is to one side of the bowl.
10. Remove balls from the refrigerator.
11. With a fork or a chocolate dipping tool, dip each ball into the chocolate, coating it well.
12. Shake off excess chocolate, allowing it to drip back into the bowl by gently tapping the side of the fork or chocolate dipping tool.
13. Gently place back onto baking tray to dry. Continue with remaining balls.
14. Place truffles back into the refrigerator to allow the chocolate to completely set, approx. 45 min-1 hr.

Optional: Dusting of icing sugar

Serve and Enjoy! This delicious recipe was provided by this month’s Taste Tester, Sam from Wholesome Patisserie