Banana Sushi With Cardamom & Rose Water Truffles

• Ingredients for the Banana Sushi
• 4 large, ripe Bananas
• 4-5 tablespoons Almond Butter
• 1/2 cup Chia Seeds
• Ingredients for the Truffles
• 2 tablespoons unsweetened Cocoa powder
• 12 large, soft, Dates, pitted
• 1/2 teaspoon ground green Cardamom
• 2 teaspoons Rosewater
• 2 teaspoons coconut/sunflower oil
• 1 tablespoon pistachio dust (made by pulsing shelled pistachios in a blender/food processor)
• 1 tablespoon dried rose petals to garnish (optional)

1. Method for the Banana Sushi: Peel & slice the bananas into 1" rounds. Using a spreader or butter knife, coat the sides with almond butter. Next, coat the sides with chia seeds and press down a little to even.
2. Method for the Truffles: Combine all the truffle ingredients in a food processor and pulse until smooth. Refrigerate mixture for 30 minutes. With lightly oiled hands, roll into small balls and set aside. These can be made a day ahead and stored in an airtight container in the refrigerator.
3. To Assemble: Place a truffle on top of each slice of banana sushi. Sprinkle with a little pistachio dust and top with a dried rose petal. Serve immediately.

ingredients, bananas, butter, chia seeds, ingredients, cocoa, dates, ground green cardamom, rosewater, coconutsunflower oil, pistachio dust, petals

Taken from food52.com/recipes/76525-banana-sushi-with-cardamom-rose-water-truffles (may not work)