Preparation time: 20 mins
Cooking time: 20 mins
- ½ cup cooked mashed sweet potato (see method), which is approximately half a medium sweet potato
- 1 cup dried, pitted dates
- 1 cup water
- 1 and ¾ cup of almond meal (or ground sunflower seeds if you need a nut-free alternative)
- ⅓ cup cocoa or cacao
- 3 tablespoons coconut oil
- Extra cocoa or cacao for rolling the truffles in
- Pre-heat the oven to 180 Celsius.
- Wash the sweet potato and chop into chunks. Do not peel (keeping the peel on increases the fibre content of the recipe).
- Line a baking tray with baking paper.
- Place the sweet potato on the lined baking tray.
- Bake the sweet potato until soft. This is anywhere from 30-45 minutes, depending upon the size of your sweet potato pieces.
- While the sweet potato is cooking, prepare the dates by placing them in a small bowl and covering with the water.
- Allow the dates to soak for a minimum of 15 minutes. You can leave them longer if you wish.
- Drain the water from the dates.
- To test if sweet potato is ready, insert a knife into the middle of a piece and if the knife goes in easily, it is cooked. This recipe works best if the sweet potato is nice and soft.
- Once the sweet potato is cooked, remove from the oven and blend until nice and smooth. You don’t need to wait for the sweet potato to cool.
- Transfer the blended sweet potato to a large bowl.
- Using the same blender, take the soaked dates and blend until smooth. You don’t need to wash the blender in between. It’s ok if there is still some sweet potato in there.
- Transfer the date mixture into the large bowl with the sweet potato and mix with a spatula or wooden spoon to combine.
- Add the almond meal and cocoa to this mixture and mix well.
- Add the coconut oil. You may need to use your hands at this point to really incorporate the oil into the rest of the ingredients.
- The mixture should come together like a dough. If it is too wet and sticking to your hands, add some more almond meal. If too dry and keeps crumbling, add some water – 1 tablespoon at a time.
- Now that your mixture is incorporated, making sure your hands are clean, take some of the mixture into your hands.
- Using the palms of both hands, roll the mixture into a ball. This is your truffle.
- If you wish, you can now dust the truffle in cocoa. To do this, place some cocoa into a small bowl and drop your truffle into the bowl. Swirl the bowl around to coat the ball evenly. Use your hands or a spoon to remove the truffle from the bowl and place onto a serving plate.
- Continue until you have used all of your mixture.
- Place in the fridge to firm up, or if you like them nice and soft you can eat them immediately.
- A great bite-sized snack packed full of nutrients. Just be mindful of your portion size.
- Almonds contain protein and fibre to keep you fuller for longer and heart-healthy fats.
- Sweet potato is packed full of fibre for a healthy digestive system, Vitamin A and Vitamin C (antioxidants). They are a fabulous source of carbohydrate which provides a steady stream of energy, without large spikes in blood sugar levels.
- The addition of coconut oil helps you to absorb greater amounts of the Vitamin A from the sweet potato.
This recipe was kindly provided by The Nutrition Guru and The Chef. Tara is a university-qualified nutritionist, renowned for her no-nonsense approach to nutrition and health. She helps people learn how to live a healthy life without the need for fad diets or expensive crazy ingredients. For the full article please visit https://www.thenutritionguruandthechef.com/2016/03/24/chocolate-and-sweet-potato-truffles/