These Healthy Banana Bread Truffles are a fun no-bake treat for kids or adults! They're made with whole food ingredients like almond butter, mashed banana, and vanilla collagen. Great for anyone who is gluten-free, dairy-free, or Paleo.
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Why I love this recipe
This bite sized treat is everything you love about banana bread but without all the baking! They're made with simple, good for you ingredients like almond butter, collagen, and mashed banana. Collagen is one of my favorite gut-friendly foods! Plus, this recipe comes together in less than an hour. Store in the fridge or freezer for when you're craving something sweet!
🍴Ingredient Notes
- Vanilla Collagen - Any vanilla collagen or protein powder will work! I used Primal Kitchen's Vanilla Coconut Collagen powder.
- Almond Flour - Make sure you're using almond flour and not almond meal. I have not tested this recipe with any other flours! Blue Diamond and Bob's Redmill are my favorite brands.
- Coconut Sugar - You can also sub with Lakanto Monkfruit for a lower sugar alternative.
- Mashed Banana - Use a ripe banana for this recipe, and microwave banana without peel for about 1 minute to soften it. You can also bake banana with peel at 325 degrees for 10-15 minutes to sweeten it up a bit!
- Almond Butter - Any nut butter will work with this recipe. You can also swap for a nut-free butter like sunbutter.
- Cinnamon - I use Ceylon cinnamon because it has great flavor!
- Dark Chocolate Chips - Any dark chocolate chips will work! My favorite brands are Pascha and Hu Kitchen.
- Coconut Oil - I use a little coconut oil when melting the chocolate to thin it out so it's easier to coat the truffles.
- Sprinkles - My favorite healthier brand is Supernatural! They are made without soy, confectioner's glaze, and artificial dyes. (Their colors come from vegetables & spices!) Plus, they have a variety of colors and shapes to choose from!
🍴Step by Step Instructions
Step 1: Making the Banana Bread Dough
Start by adding vanilla collagen, almond flour, coconut sugar, mashed banana, almond butter, and cinnamon into a bowl. Stir together until a thick dough forms. Place in the refrigerator for 15 minutes to chill.
Step 2: Rolling into balls
Roll the dough into 1" balls and place on a parchment paper lined baking sheet or large plate. Place in freezer to set while you prepare the chocolate.
Step 3: Chocolate Layer
- Microwave the chocolate chips and coconut oil in a small bowl using 20 second increments. Stir between heating and be careful not to burn the chocolate! Stir until the chocolate is smooth and creamy.
- Using two forks dunk each ball into the chocolate. Let the excess chocolate drip off through the fork. Place each chocolate covered ball on the parchment paper.
- If you have leftover chocolate, drizzle a little over each ball and top with your favorite sprinkles! Place in refrigerator or freezer to set for 15-20 minutes before serving.
Baking Tips
- Heat the chocolate at a very low temperature so it doesn't burn. Stir continuously.
- Use a whisk to stir the chocolate! It works much better than a spoon.
- Let the dough chill for at least 15 minutes so it's easier to roll. The dough is a little sticky because of the banana and almond butter.
- Use a cookie scoop to create the perfect size balls.
- For dipping, I always use two forks so the excess chocolate can drip off. If you don't let it drip each truffle with have a flat ring of chocolate at the bottom.
- Use parchment paper so the truffles don't stick!
- If you don't have extra chocolate chips, you can roll the balls in cacao powder or eat them as is.
How to store leftovers
Leftover truffles should be stored in an airtight container in the refrigerator or freezer. Serve chilled!
More chocolate recipes!
- Dairy-Free Dark Chocolate Peppermint Truffles
- Vegan Dark Chocolate Orange Truffles
- Healthy Homemade Almond Joy Bars
- Gluten Free Brownie Skillet (Nut-Free)
After you try these Healthy Banana Bread Truffles, make sure to leave a comment & rate the recipe!
Recipe
Healthy Banana Bread Truffles
These Healthy Banana Bread Truffles are a fun no-bake treat for kids or adults! They're made with whole food ingredients like almond butter, mashed banana, and vanilla collagen. Great for anyone who is gluten-free, dairy-free, or Paleo.
Equipment
- Mixing Bowl
- Parchment Paper
- Baking Sheet
Ingredients
Banana Bread Dough
- 2 Scoops Vanilla Collagen Any vanilla protein powder will work!
- 1+⅓ Cup Almond Flour
- ¼ Cup Coconut Sugar Or monkfruit for a lower sugar option!
- ½ Cup Mashed Banana
- ¼ Cup Almond Butter Or any nut butter.
- 1 Teaspoon Cinnamon
Chocolate Layer
- ¾ Cup Dark Chocolate Chips
- 1 Teaspoon Coconut Oil
Optional Topping
- ¼ Cup Sprinkles I used the brand Supernatural!
Instructions
Making the Banana Bread Dough
- Start by adding vanilla collagen, almond flour, coconut sugar, mashed banana, almond butter, and cinnamon into a bowl. Stir together until a thick dough forms.
- Place in the refrigerator for 15 minutes to chill.
- Roll the dough into 1" balls and place on a parchment paper lined baking sheet or large plate. Place in freezer to set while you prepare the chocolate.
Chocolate Layer
- Microwave the chocolate chips and coconut oil in a small bowl using 20 second increments. Stir between heating and be careful not to burn the chocolate! Stir until the chocolate is smooth and creamy.
- Using two forks dunk each ball into the chocolate. Let the excess chocolate drip off through the fork. Place each chocolate covered ball on the parchment paper.
- If you have leftover chocolate, drizzle a little over each ball and top with your favorite sprinkles! Place in refrigerator or freezer to set for 15-20 minutes before serving.
Notes
**Nutrition facts do not include sprinkles.
Helpful Tips
- Heat the chocolate at a very low temperature so it doesn't burn. Stir continuously.
- Use a whisk to stir the chocolate! It works much better than a spoon.
- Let the dough chill for at least 15 minutes so it's easier to roll. The dough is a little sticky because of the banana and almond butter.
- Use a cookie scoop to create the perfect size balls.
- For dipping, I always use two forks so the excess chocolate can drip off. If you don't let it drip each truffle with have a flat ring of chocolate at the bottom.
- Use parchment paper so the truffles don't stick!
- If you don't have extra chocolate chips, you can roll the balls in cacao powder or eat them as is.
How to store leftover truffles
Leftover truffles should be stored in an airtight container in the refrigerator or freezer. Serve chilled!Nutrition
Serving: 1gCalories: 238kcalCarbohydrates: 13gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 19mgPotassium: 124mgFiber: 4gSugar: 5gVitamin A: 6IUVitamin C: 1mgCalcium: 114mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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Erin
I can't have almonds... can I switch out for coconut flour or something else? Thank you!!
Mariah Mandile
I haven't personally tried, but someone else told me they used coconut flour and it worked! I suggest adding it a tablespoon at a time until it becomes a thick, sticky dough. Coconut flour is much more absorbent than almond flour, so you'll need less. Let me know if you try!
Kate
These are incredible. Was wondering if you had suggestions to modify recipe for thanksgiving?
Mariah Mandile
You could definitely serve as is for a Thanksgiving dessert! To switch it up, swap the dark chocolate for white chocolate or add a white chocolate drizzle on top. (: