The Best Chocolate Truffles are creamy, soft and last in the fridge. They are naturally sweetened and great as a healthy snack or dessert. #bestchocolatetruffles #bestchocolatetrufflerecipe #healthychocolatetruffles
Course Dessert
Cuisine American
Keyword best chocolate truffles
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 24
Calories 72kcal
Cost 5
Ingredients
1½cupsweet potato pureechilled (1 large sweet potato)
1cupalmond meal
6datesMedjool, pitted and soaked in warm water for 20 min.
3Tbspcacao powder
½tspvanilla
1cupdesiccated coconutdivided
Instructions
Mix sweet potato puree with dates puree and vanilla extract in a mixing bowl.
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.
Shape the truffles into 1” round balls. Should make 22-25.
Coat the truffles with the remaining desiccated coconut.
Place the truffles in the fridge for an hour before serving. Enjoy these fantastic truffles!
Notes
TipsDates 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, so I’ve re-tested this recipe using shredded coconut, and the result was the same. The only difference is that as shredded coconut is not as finely grated, I had to blend the shredded coconut strips to achieve a finely grated mixture. Then, just place the coconut into a blender and pulse a few times.