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Chocolate Sweet Potato Truffles – paleo recipe
Stav Kogan

Chocolate Sweet Potato Truffles

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/3 cup of Okinawa sweet potato (purple) purée
  • 15 pitted Medjool dates
  • ½ cup of raw cacao
  • ½ cup of raw, unsweetened, shredded coconut (optional)
  • To make purée: Heat oven to 400 degrees. Place Okinawa sweet potato on baking sheet and bake for 1 hour or until easily pierced with a fork. Cool, scoop out flesh from skin. Discard skin. Purée flesh in food processor. (Mash can be made days ahead, refrigerated until ready to use.)

Method
 

  1. Remove pits from dates, set aside.
  2. Chop ¼ cup walnuts, set aside.
  3. In a food processor, place remaining 1¼ cup of walnuts. Grind until fine.
  4. Add medjool dates and mashed sweet potato.
  5. Blend until walnuts and dates stick together.
  6. Add raw cacao.
  7. Blend until incorporated.
  8. Remove mixture from food processor.
  9. Fold in chopped walnuts until incorporated evenly. Take a teaspoon-size amount and roll gently between palms into a ball.
  10. Roll balls in coconut shavings.
  11. Place on a tray.
  12. Refrigerate until set, at least an hour.
  13. Enjoy immediately or freeze.

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