Fudgy Dark Chocolate Sweet Potato Truffles
Rich, fudgy dark chocolate truffles made with a secret whole food ingredient: sweet potatoes! The perfect healthier treat for Valentine’s Day and beyond. Maple-sweetened and just 6 ingredients required!
Servings 12 (Truffles)
Ingredients
TRUFFLES
- 1 cup sweet potato*, peeled and cut into 1-inch cubes (1 small sweet potato is ~1 cup, 1/3 lb, or 150 g)
- 3/4 cup dark chocolate chips (ensure dairy-free as needed // we like Enjoy Life)
- 2 Tbsp coconut oil
- 2 Tbsp cocoa powder
- 2 Tbsp maple syrup
- 1/4 tsp sea salt
FOR ROLLING
- 1 Tbsp cocoa powder
Instructions
- Place the peeled, cubed sweet potato into a steamer basket over boiling water, cover, and steam until very soft (it should be easy to poke with a fork), about 8 minutes.
- Meanwhile, melt the chocolate chips and coconut oil by adding them to a small glass or metal bowl and carefully placing the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain, about 5 minutes. You can also melt it in a heat-proof bowl in the microwave in 20-second increments until melted. Remove from heat.
- To a food processor, add the steamed sweet potatoes and melted chocolate chips and coconut oil along with the remaining ingredients (cocoa powder, maple syrup, and salt). Process for several minutes until completely smooth.
- Transfer the mixture to a freezer-safe bowl and let it set in the freezer until firm and scoopable, about 45-60 minutes. Meanwhile, place 1 tablespoon cocoa powder in a small bowl and set aside.
- Once the truffle mixture is firm, scoop out heaping 1 tablespoon-sized portions and roll into balls in your hand (work quickly here so they don’t soften too much!). Dip the truffles into the bowl with the cocoa powder and then re-roll them between your hands (this helps to evenly distribute the powder in a thin coating).
- Enjoy immediately or, ideally, allow the truffles to firm up a bit back in the refrigerator or freezer for another 15 minutes. Best enjoyed chilled, straight from the refrigerator.
- Store leftover truffles in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.
Video
Notes
*You can use white or orange sweet potatoes — the white variety is starchier and will create a mixture that is a bit more chewy. The orange variety will create a slightly wetter and softer mixture. We like both!
*You can make the mixture in advance and keep it in the refrigerator until ready to roll the truffles. Storing it in the freezer works, too — simply let it soften enough to scoop it before use.
*Nutrition information is a rough estimate.
*You can make the mixture in advance and keep it in the refrigerator until ready to roll the truffles. Storing it in the freezer works, too — simply let it soften enough to scoop it before use.
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Serving: 1 truffle Calories: 93 Carbohydrates: 11.3 g Protein: 1.2 g Fat: 6.8 g Saturated Fat: 4.5 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 56 mg Potassium: 70 mg Fiber: 2.3 g Sugar: 6.1 g Vitamin A: 1773 IU Vitamin C: 0.3 mg Calcium: 8.9 mg Iron: 2.2 mg