Secret Chocolate Truffles

April 14, 2013

I adapted this recipe from OMG! That's Allergy Free? blog.  A true nutrient-dense treat!  They are even better when dipped in bittersweet chocolate!  Make sure they are well-chilled to before rolling.  They freeze well too.

The recipe is written as more of a concept than specific amounts - adjust to your taste...

1 cup baked Garnet or Jewel Sweet Potato/Yam puree
3 rounded tablespoons Cacao powder + extra for coating
3 Tablespoons Raw Honey or Maple Syrup (Or, you could use 3 dates, which would thicken the truffle even better - be sure to soak if too dry.)
1 Tablespoon Extra Virgin Coconut Oil
1 teaspoon high quality vanilla
1/8 teaspoon salt
Cinnamon/Cardamom/chili - whatever spice you feel like adding

(If you have a VitaMix, no need to sieve or mash - just throw it all in together.  If using a food processor, you make need to sieve the potatoes and skin/pre-mash the dates.)

Bake sweet potatoes in a covered baking dish at 350 degrees until very soft.  Cool slightly and remove skins. 

Combine all ingredients and mix until very smooth. Taste, adjust flavors and remix.

Cover and refrigerate at least 2 hours or until quite firm.  Scoop out 1 teaspoon truffle mixture, form into a ball, roll in cocoa powder or finely chopped nuts.  Refrigerate in an airtight container.

These will last about 2 weeks in the refrigerator.


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