Spiced Sweet potato Christmas Truffles

coated truffles

Have these great treats at Christmas! Click read more for the full lowdown.

1 cup mashed sweet potato (cooked and cooled)
1 cup coconut cream (refrigerated and water removed)
3 tablespoon coconut oil
2 tablespoon maple syrup
2 teaspoon cinnamon ground
1 teaspoon vanilla extract
¼ teaspoon nutmeg freshly grated
¼ teaspoon ginger ground
¼ teaspoon cloves ground
¼ teaspoon salt (Himalayan or Sea)

Prepare double boiler (bain-marie) by placing a glass bowl over a pot with hot water making sure that the bottom of the bowl is not touching the water.
In a glass bowl combine coconut cream, oil, maple syrup, vanilla extract, spices and salt. Slowly stir till all well combined.

Once melted (not hot) transfer mixture in to a food processor or a jar when using a handheld mixer. Puls for 10-15 seconds until creamy and fluffy. Add sweet potato using spoon pulsing thoroughly after each spoonful making sure there are no lumps.

Transfer mixture in to a plastic container (2”x3”x1,5”) lined with cling film and freeze for about 30-40 minutes or refrigerate for 2 hours until the dough is solid and pliable but not hard.

Line a tray with baking paper.
Scoop walnut size balls with a spoon and shape them into balls. Lay them out on a tray making sure they don’t touch. Freeze for 20-25 min until solid.

Chocolate coating:
100g chocolate (75% + cocoa)
1 teaspoon vanilla extract
1 teaspoon coconut oil
pinch of salt
Sweetener = you can use 1 teaspoon of honey, 1 teaspoon Xylitol (make sure it melts completely) or 20 drops of Stevia

Melt all ingredients in a glass bowl over boiling water (again make sure the water is not touching the glass bowl) Once melted, cool the chocolate for about 10 minutes until is cold but still runny.

Dip and coat each truffle using a fork. You can also use plastic gloves and dip them by hand. Place the ready truffles on baking paper for the chocolate to solidify. If you wish, you can decorate these by sprinkling cinnamon, coconut, nuts or chocolate on top.

choco truffles

Chocolate – cinnamon powder coated truffles:
2 tablespoons cocoa powder
1 teaspoon cinnamon ground

Combine cocoa and cinnamon. Roll each truffle in the mixture.

Now they are ready to eat. You can refrigerate these for up to 3 days or freeze for up to a month, make sure you defrost them couple of hours before serving.

cut truffles

1 Comment

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    Isabella

    Geez, that’s uneveiebabll. Kudos and such.

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