Fudgy Chocolate Sweet Potato Truffles (WFPB, Oil-Free, Naturally Sweetened)
Fudgy Chocolate Sweet Potato Truffles (WFPB, Oil-Free, Naturally Sweetened)
Equipment
Ingredients
- 1 cup sweet potato, baked
- ¾ cup dark chocolate chips, melted
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- ¼ tsp sea salt
For Rolling
- 1 tbsp cocoa powder
Instructions
- I prefer cooking my sweet potatoes in the oven because they become extra sweet and caramelized. If you don't have any sweet potatoes already cooked, then peel and chop sweet potato and either steam or boil in water.
- in the meantime, melt the chocolate chips and aquafaba in a double boiler or in the microwave.
- In a food processor, add the warm sweet potatoes and melted chocolate and aquafaba along with cocoa powder, maple syrup and salt. Process for a few minutes until the mixture is completely smooth. You may have to scrape the side down a few times.
- Transfer the mixture to a freezer safe bowl and it is set in the freezer until firm and scoopable, about 45-60 minutes. Meantime, place 1 tablespoon of cocoa powder in a small bowl.
- When the truffle mixture is firm, scoop our one tablespoon and roll the balls in your hands(work quickly her so they don't soften too much) Dip truffles into the bowl of cocoa powder. Add to a baking tray and then return to the freezer to firm up.
- You can also toss them in chopped coconut, cinnamon sugar or vegan sprinkles.
- Best to store in the freezer for up to 1 month, if they last that long. or 4-5 days in the fridge.
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