My friend baked me this Paleo coconut banana bread and I went to heaven in every bite. He gave me the recipe to indulge on my own, so naturally I sexed it up a tad!
These are so moist and decadent, I want everyone to try them. These cake truffles are easy to make and healthy to eat, so go ahead and bake on with your sexy self!
The recipe came from the Oven Love Blog, which I am now obsessed with.
Recipe
1 baked Paleo coconut banana bread
24 oz of dark chocolate (I used Lilly’s chocolate chips)
I can full-fat coconut milk refrigerated overnight
1 teaspoon almond or vanilla extract
Open the can of coconut milk and you will notice the separation of the solid fat at the top of the can, and the milk at the bottom. spoon out the solid fat and put it in a bowl attached to an electric mixer. Beat that on medium-high speed with your extract until stiff peaks form. Ta da! Coconut whipped cream!!
When your bread has been baked and cooled crumble the entire loaf into a bowl. Add the coconut whipped cream to the crumbs to form a dough. Roll the dough into balls about an inch or so in diameter. Place them on a baking sheet lined with parchment paper and put them in the freezer for twenty minutes.
Place your chocolate into a microwave safe bowl and melt. Heat for about 30-40 seconds. Make sure to pay attention, it burns easily. Once your balls are cold and firm dip them into the chocolate. Roll around with a spoon to coat the entire ball. Place back on the baking sheet, sprinkle with coconut, and let dry about ten minutes.
Get all up in that moist, decadent, healthy goodness!
