Double Chocolate Truffles

No-Bake Truffles with a Hidden Vegetable

I am a huge chocolate lover and am always on the lookout for new chocolate recipes I can make. I had a ton of leftover sweet potatoes, so I decided to try and make truffles with them. This recipe ended up turning out so delicious. You would never know these truffles are packed with nutrients from the sweet potato as well as from the dates.

My favorite part is these have very little sugar so they make the perfect mid-day snack or dessert. I love making these in the beginning of the week and storing them in my freezer for whenever I get a sweet tooth.

I find storing them in the freezer gives them almost an ice cream consistency.

Sweet potato: I used Japanese sweet potatoes in this recipe. Any kind of sweet potatoes will work. You could also use butternut squash.

Dates: I like using dates in place of normal sugar. The dates add a ton of sweetness but come from a natural source. If you don’t have dates, you can replace them with applesauce or banana.

Sugar: I used coconut sugar to keep this recipe refined sugar free. Keep in mind this recipe only has 3 tablespoons of added sugar (minus the chocolate) so if you want it sweeter, I recommend adding more sugar. Any granulated sugar will work such as white sugar or stevia.

Cacao powder: I like using cacao powder for the extra nutrients; however, you can also use cocoa powder.

Almond flour: I like using almond flour as it is grain and gluten free. I haven’t tested any other flours; however, you could try coconut flour or oat flour. Protein powder should also work. Keep in mind the measurements may be different so add slowly.

Chocolate: any chocolate will work. You could also leave the truffles as is and not coat in chocolate.

Nondairy milk: any nondairy milk works. I used unsweetened almond milk. Water also works. Keep in mind this is only used to help blend so really any liquid will work.

Ingredients:

• Sweet potato

• Dates

• Sugar

• Cacao powder

• Almond flour

• Chocolate

• Nondairy milk

Recipe:

• 1 1/3 cup mashed and cooked sweet potato

• 1/3 cup dates

• 3 tablespoons sugar

• ¼ cup cacao powder

• 1/3 cup almond flour

• 2-4 tablespoons nondairy milk (as needed)

• 1 cup chocolate

Directions:

1.    Start by cooking your sweet potatoes. I ended up using 3 medium sized potatoes.

2.    Add your dates to a bowl and cover with boiling water. Set aside.

3.    Once the sweet potatoes are done allow them to cool for about 15 minutes. After the 15 minutes add the sweet potatoes to the blender. Blend until most of the clumps are gone.

4.    Drain the water from the dates and add the dates to the blender. Add in the sugar as well. Blend until combined. Add in the cacao powder and almond flour. Blend again. If you find you need some liquid to help blend, now is the time to add in the nondairy milk.

5.    Once you get a well combined mixture, use a cookie scoop to scoop the truffles onto a plate. Place the truffles in the freezer for 1 hour.

6.    After the hour, melt the chocolate and coat each truffle in chocolate. Place back in the freezer to allow the chocolate to harden.

Be sure to store these in the refrigerator or freezer. If you have any questions about this recipe, feel free to reach out!

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