Sweet potatoes for dessert? You voted: You like it. We had to do it again and we couldn’t be more pleased with the results. These are dark chocolate sweet potato truffles Next step messy Perfection!
Perfect for a healthy dessert in the fridge or freezer for Valentine’s Day or chocolate cravings. Plus, they do Easy to make – only 6 simple ingredients Essentially show us how it’s done!
The secret healthy base for these truffles? Almighty sweet potato! Not only sweet potatoes are made Silky smooth baseBut they are Full of nutrients (Vitamins A, C, B5, B6, Biotin, Potassium, Fiber, and more!)
only Peel, chop, and steam Then add them to a food processor with the melted dark chocolate, coconut oil, cocoa powder, maple syrup and sea salt.
Mix it up and you’ve got one Velvety, rich dark chocolate Truffle base.
After chilling the mixture to ensure a firm but scoopable texture, it is ready to be rolled into truffles and dipped in cocoa powder to achieve this. Classic truffle look.
We can’t wait for you to try these Chocolate Sweet Potato Truffles! They are:
the rich
fuzzy
Super chocolate
Naturally sweet
Easy to make
And incredibly tasty!
Perfect for Valentine’s Day, chocolate cravings and more! They should be refrigerated for a week or refrigerated for a month. Although we cannot guarantee that they will last that long 😉.
More Easy Chocolate Desserts
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 12 (Truffles)
Truffles
- 1 the cup Sweet potatoes*, peeled and cut into 1-inch cubes (1 small sweet potato is ~1 cup, 1/3 pound, or 150 grams)
- 3/4 the cup Dark chocolate chips (Make sure dairy-free if necessary // We love to enjoy life)
- 2 table spoon coconut oil
- 2 table spoon Cocoa powder
- 2 table spoon Maple syrup
- 1/4 teaspoon Sea salt
-
Place peeled, cubed sweet potatoes in a steamer basket over boiling water, cover, and steam until very tender (they should be easy to pierce with a fork), about 8 minutes.
-
Meanwhile, add and melt the chocolate chips and coconut oil in a small glass or metal bowl and carefully place the bowl over 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.
-
In a food processor, add remaining ingredients (cocoa powder, maple syrup, and salt) to steamed sweet potatoes and melted chocolate chips and coconut oil. Process for a few minutes until completely smooth.
-
Transfer the mixture to a freezer-safe bowl and let it set in the fridge until firm and scoopable, about 45-60 minutes. Meanwhile, place 1 tablespoon of cocoa powder in a small bowl and set aside.
-
Once the truffle mixture has hardened, scoop out 1 tablespoon sized portions and roll them into balls in your hands (work quickly here so they don’t get too soft!) Dip the truffles in the bowl with the cocoa powder and then re-roll them in your hands. (This helps distribute the powder evenly in a thin coating).
-
Enjoy immediately or, ideally, let the truffles harden slightly in the refrigerator or freezer for another 15 minutes. It is best to enjoy it cold 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.
*You can use white or orange sweet potatoes – the white variety is starchier and will make a mixture that is a bit more chewy. The orange variety will produce a slightly wetter and softer mixture. We like both!
*You can make the mixture in advance and refrigerate until ready to roll the truffles. Storing it in the freezer also works – just let it soften enough to scoop before use.
*Nutrition information is a rough estimate.
Worship: 1 Truffle Calories: 93 Sugars: 11.3 g Protein: 1.2 g Fat: 6.8 g Saturated Fat: 4.5 g Polyunsaturated Fats: 0 g Monounsaturated fats: 0.2 g Trans fats: 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