Plantain Truffles

12 ingredients
4 steps

Ingredients

  • 2 plantains firm, peeled and cut into 4-inch pieces
  • 6 pitted dried dates
  • 1/2 cup hot water
  • 2 tablespoons coconut oil
  • 2/3 cup sweetened flaked coconut
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons agave nectar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • pistachios
  • unsweetened cocoa powder
  • flaked coconut

Directions

  1. 1
    Attach Spiralizer Attachment to KitchenAid(R) Stand Mixer. Center one plantain piece on fruit and vegetable skewer; attach to Spiralizer. Attach small core spiral blade and position at end of plantain. Place medium bowl below blade to catch plantain. Turn mixer to speed 4 and process until blade reaches end of plantain. Repeat with remaining plantains. Place plantains in food processor. Pulse 10 times or until plantains are finely chopped and resemble rice.
  2. 2
    Place dates in small bowl; cover with 1/2 cup hot water. Let stand 10 minutes. Drain dates, reserving 2 tablespoons water.
  3. 3
    Heat coconut oil in large nonstick skillet over medium heat. Add plantains; saut. about 10 minutes or until golden. Let cool 10 minutes.
  4. 4
    Combine plantains, dates, reserved water, coconut, cocoa, agave, salt and vanilla in food processor. Pulse 6 to 8 times or until combined. Shape tablespoons of mixture into 1-inch balls; place on parchment paper-lined baking sheet. Roll in pistachios, additional cocoa or coconut, if desired. Store in refrigerator.

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