Makes 10 servings (about 20 truffles)
2 firm plantains, 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
Chopped pistachios, unsweetened cocoa powder and/or flaked coconut (optional)
Attach Spiralizer Attachment to KitchenAid® 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.
Place dates in small bowl; cover with 1/2 cup hot water. Let stand 10 minutes. Drain dates, reserving 2 tablespoons water.
Heat coconut oil in large nonstick skillet over medium heat. Add plantains; saut. about 10 minutes or until golden. Let cool 10 minutes.
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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*