Turon, a beloved Filipino snack, has a special place in the hearts (and stomachs) of many. Traditionally, this crispy treat is made with slices of ripe banana and jackfruit, wrapped in spring roll wrappers, then fried to golden perfection with a caramelized coating of sugar.
Turon is often enjoyed as a midday merienda or dessert, offering a delightful balance of sweetness and crunch. Today, we’re putting a unique twist on this classic by filling our mini turon with some Tsokolate to accompany the banana.
This recipe is a delightful blend of familiar and new. The rich chocolatey centre adds a decadent surprise to every bite, while the coconut sugar gives it a natural sweetness that complements the traditional flavours.
Perfect as an afternoon snack or a sweet ending to a meal, these mini chocolate turon are sure to be a hit! Enjoy them warm, with the chocolate still gooey inside, for a truly indulgent treat. Also goes down a treat with a nice cup of Tsokolate Adaptogenic Ceremonial Cacao.
Ingredients
- 10 pieces of mini spring roll wrappers
- 1 large ripe bit firm banana
- 2 pieces of Tsokolate Pure tableya
- 80-100 g coconut sugar
- Coconut oil for air frying
Method
Slice the bananas into little batons about 7 cm x 2 cm.
Lay out your spring roll wrappers on a clean surface, ready for assembly.
Coat a banana baton in coconut sugar then place onto each wrapper. Add a few chunks of tableya on top of the banana and sprinkle with a little more coconut sugar.
Tightly wrap the banana and tableya in the spring roll wrapper, folding in the sides as you go to ensure the filling stays inside. Seal the end with a bit of water.
Lightly brush each rolled turon with a bit of coconut oil then sprinkle with coconut sugar. The sugar will caramelise during air frying, creating a crisp, sweet coating.
Place in the air fryer at 175 degrees for 7-8 minutes until they are golden brown and crispy.
Remove the turon from the air fryer and place onto a serving plate. Let them cool slightly before serving.
