Coconut banana chocolate truffles (v)

These truffles can be served frozen or chilled and are utterly delicious either way.
Chocolate coating based on that used in my
chocolate coated peas and beans.
Makes 16 - 20 small truffles.

Original post (with pictures) here.

1 cup cooked chickpeas
1 ripe medium banana
2 tbsp coconut flour
2 tsp agave (or equivalent liquid sweetener)
1 1/2 tsp vanilla
1 tsp mixed spice

Chocolate coating-
1/4 cup + 1 tbsp coconut oil
1/4 cup good-quality cocoa
1/8 cup maple syrup

1. In a food processor, combine the chickpeas and banana and process until smooth. Add the coconut flour, agave, vanilla and mixed spice and process to incorporate. (Note: You can probably do this step in a blender or even by hand if you mash the chickpeas very well.)
2. Roll the banana filling into 16-20 small truffle balls, place on a plate lined with baking paper, and chill in the freezer for 30 to 60 minutes.
3. When the filling is nearly ready, melt coconut oil if not already liquid and then combine with the cocoa and maple syrup. Melt over very low heat or on low power in the microwave until smooth.
4. Use a spoon to dip each chilled banana truffle into the chocolate mixture. Coat well, and then place on a plate lined with baking paper. When all truffles are coated, allow to set in the refrigerator for at least 4 hours (or use the freezer).