Banana Sushi with Cardamom & Rose Water Truffles

By Reethika Singh
March 30, 2018
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Author Notes: This is a recipe I developed as an entry for an Amuse Bouche challenge hosted by FoodTalkIndia in collaboration with Star World, India for the launch of the new season of MasterChef Australia (September 2017).Reethika Singh

Serves: 8

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.

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