Corn Thins Truffles
Combine Corn Thins slices, banana, dates and peanut butter in a food processor. Blitz until the mixture comes together as a paste. Season with a little sea salt to taste.
Roll the mixture into balls that are a heaped tablespoon in size. Place onto a tray lined with baking paper and freeze for 30 mins.
Melt chocolate and dip the balls in to coat then tap off excess chocolate and place back onto the lined tray. Once you’re finished, place the tray in the fridge for 30 mins to set.
Serve chilled.
12 Original Corn Thins slices, roughly broken up
1 large, ripe banana, peeled
8 Medjool dates, pitted
85g peanut butter (can be substituted with any nut butter)
Sea salt
150g chocolate melts (we used white chocolate)
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
