These almond butter banana truffles are to die for! I found it in the Alive magazine this morning and thought I’d share, plus give you some additions of my own. Plus, if you’re living life gluten-free, you can replace the rolled oats with quinoa flakes and you’ll be good to go!

1/2 c pitted Medjool dates

2/3 c Almond or peanut butter

1 banana – peeled and diced

1/2 c rolled oats

1 tbsp coconut flour

1/4 tsp cinnamon

1/4 tsp sea salt

In a food processor, pulse dates until a thick dough forms.  Add remaining ingredients and pulse until fully combined.

This is a step that I’ve added – roll in crushed nuts or coconut for added crunch!

Roll into balls and place on a baking sheet, lined with parchment paper.

Chill until firm.

It’s the perfect snack for those who enjoy almond butter and will generally keep in the refrigerator for 2 weeks – if they last that long!