Best Chocolate Truffles That Are Healthy

The Best Chocolate Truffles are creamy, soft and last for days in the fridge. They are perfect as a healthy snack or dessert.

Best Chocolate Truffles

As most of you know, I’m a sucker for anything chocolate. These are the best chocolate truffles I’ve ever had and they are surprising made with no added sugar. The sweetness comes from the sweet potato and dates. They are 100% wholesome and healthy.

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These truffles remind me of my easy peanut butter protein balls that I posted a while back that make for another healthy snack. Chocolate truffles are stored in the fridge to keep them fresh and the cold helps them hold together. A full batch will make 22-25 truffles depending on the size of your balls and it’s hard for me to stop at one.

Ingredients for the Best Chocolate Truffles:

Sweet potato puree uses one large sweet potato that is cooked to soften, pureed and chilled.

Almond meal helps bind the chocolate truffle together.

Medjool dates are pitted, but they need to be soaked in warm water for 20 minutes. The dates add sweetness to make these healthy without compromising the flavor.

Cacao powder, not be confused with cocoa powder, comes from Peru and Ecuador. Cacao has a fine texture and a rich flavor superior to dutch cocoa.

Vanilla adds flavor and moisture.

Desiccated coconut works to combine the truffle together. The coconut is inside the truffle and around the outside of the truffle. You can use shredded coconut and pulse it in the blender to get that fine texture of desiccated coconut.

Directions for the Best Chocolate Truffles:

Prep Time truffles 20 minutes, sweet potato baking time 30-40 minutes

1. Mix sweet potato puree with dates puree and vanilla extract in a mixing bowl.
2. Then add almond meal, cacao powder, and ½ cup of desiccated coconut. Stir until combined. The result will be a sticky mixture, but you’ll be able to shape the truffles. They will get firmer once chilled. If you’d like thicker and harder balls, add more coconut or almond flour (they will be less creamy but still enjoyable and tasty!)
3. Roll the mixture into 22 to 25 truffles and then coat them with the remaining desiccated coconut.
4. Place the truffles in the fridge for an hour before serving. Enjoy these fantastic truffles!

Tips for Making the Best Chocolate Truffles

• Dates puree: After pitting the dates, soak them in warm water for 20 minutes. Once dates are soft, drain the water (as much as possible) and puree them with a hand blender.
• Potato puree: to avoid excess liquid, the best is to bake the sweet potatoes with skin, covered foil paper for 30-40 minutes or until tender. Then pull the pulp out and mash it. Another option is to cook it in a steamer, but never boil it as it is too watery.
• Keep leftovers in an airtight container in the fridge for up to 7 days.
• Shredded coconut replacement: Sometimes, desiccated coconut is not easy to find in the US. I’ve made this recipe using shredded coconut and the result was the same. The only difference is that as shredded coconut is not as finely grated. Simply place the coconut into a blender and pulse a few times to get that fine texture.

Here is the Recipe for the Best Chocolate Truffles

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