The holiday season is officially upon us, meaning treats (and temptations) abound. If you’re craving something sweet that also packs a nutritional punch, try these amazing sweet potato truffles.
Sweet potatoes? And chocolate? Yep!
I was inspired by Eat, Recycle, Repeat’s Fudgy Sweet Potato Truffles and have made (and tweaked) the recipe several times, finally settling on my favorite version below. I’m a sucker for espresso.
Healthy Sweet Potato Truffles
- 8 large plump dates*
- 1 cup cooked mashed sweet potato
- 1/2 medium ripe avocado
- 2 Tbsp coconut oil, softened
- 1/4 cup unsweetened cocoa powder + extra for dusting
- generous pinch of sea salt
- 1/2 tsp pure vanilla extract
- 1 tsp finely ground espresso
- *If your dates are soft and plump, you’re all set to proceed to step two. If your dates are on the dry side, you’ll need to soak them in hot water for 15-20 minutes, then drain.
- Place dates in bowl of food processor and process on high until very finely chopped. You may need to scrape the sides once or twice.
- Add remaining ingredients and process on high until completely combined and smooth, scraping the sides as needed.
- Drop by spoonfuls onto parchment or waxed-paper lined baking sheet.
- If you’re okay with irregularly shaped truffles (as I am), leave them as-is (like little chocolate drops) and use a sifter to dust the tops with additional cocoa powder. Refrigerate for at least 2 hours before serving. I also like them straight out of the freezer.
- If you are NOT okay with irregularly shaped truffles, refrigerate for 1-2 hours to firm up the coconut oil, then gently roll each chocolate drop into a ball. Next, use the sifter to dist with additional cocoa powder and refrigerate for an additional 1-2 hours before serving. Again, these are also good frozen.