If you stocked up on sweet potatoes before the lockdown, then they’re about to be put to good use. These sweet potato truffles would have to be the perfect quarantine/weekend baking project because they only require 3 main ingredients total and I can almost guarantee you them all in your pantry right now.
All you’ll need is:
- Sweet potatoes
- Chocolate Chips
- Coconut oil
And to add extra sweetness and flavor you had the option to add the following:
- Maple syrup
- Vanilla
- Sea salt (but who really even counts this as an ingredient?)
These sweet potato truffles are:
- Vegan
- No Bake
- Nut Free (besides the addition of coconut)
- Paleo
- Grain Free
- Dairy Free
- Gluten Free
- Soy Free
- Soft and fudgy
- Extremely easy to make
- Satisfying to eat
Want more vegan chocolate recipes?
- Tahini Twix Bars
- Vegan Chocolate Orange Fudge Cake
- Chocolate Fudge Candy Bars
- Sunbutter Choc Chunk Cookies
- Raw Cookie Dough Balls
To get this specific shape I used a large ice cream scoop. So depending on what you have on hand, you can roll into classic balls, use a smaller scoop for a more bite-sized treat or if you’re feeling really fancy freeze them in a square silicone ice cube tray for a completely different shape.
Sweet Potato Truffles
Course: DessertCuisine: AmericanDifficulty: Easy16
Truffles30
minutes45
minutesYour new favorite quarantine treat. This sweet potato truffle recipe made with just 3 main ingredients that are guaranteed to be in your pantry right now.
Ingredients
- Truffle base
1 medium sweet potato, japanese or regular (11.5oz)
1/3 cup dark chocolate chips
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/4 tsp sea salt
2 tbsp maple syrup (optional depending on how dark your chocolate chips are)
- Chocolate Shell
3/4 cup dark chocolate chips
3 tsp coconut oil
Directions
- Peel and cut sweet potato into small chunks. Steam until tender, roughly 15-20 minutes
- While sweet potato is steaming, place your chocolate chips in a small glass bowl over a saucepan of boiling water (make sure the bowl doesn’t touch the water). Gently melt down the chocolate chips. Set aside.
- Place steamed sweet potato, coconut oil, malted chocolate chips, vanilla and sea salt in a food processor. Blend until everything is incorporated and you have a smooth batter. If you’re using maple syrup or wnat it a little sweeter, add it in here.
- Place in the fridge for 10-15 minutes to allow the batter to cool enough to be able to scoop into balls.
- Once batter is slightly firm, remove from the fridge. Using a large icecream scoop, press batter into the scoop and transfer esch one onto a large plate or cutting board lined iwth parchment paper.
- Transfer to the freezer to solidify and get cool – 15 minutes.
- Using the same double boiler method, gently melt down your chocolate chips. Add coconut oil once the chocolate chips have melted, this allow the chcoolate to spread easier.
- Remove your truffles form the freezer, and gently dip each one in the melted chocolate, ensuring most of it is covered (I left the bottom’s exposed). Repearte until you’ve coated all your truffles. Gently place back onto your plate/serving board, sprinkle with some maldon sea salt (optional) and return to the freezer to set.
- Enjoy and keep any leftovers in a tupperware container in the fridge for up to 1 week. Or longer if you want to freezer them 😉
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