Creamy Sweet Potato Truffles
Ingredients
- 1 cup sweet potato, peeled, boiled, cooled & mashed
- 1 tbsp natural orange juice
- 1 tsp zest of an orange
- 1 tbsp almond meal or flax seed meal
- 2 tbsp organic coconut flour
- sprinkle of sea salt
- 1 Tbsp maple syrup
- 4 tbsp vegan dark chocolate chips
Preparation
Combine all ingredients except for the chocolate chips in a large mixing bowl until well combined. You should find that the mixture forms a consistency that is firm enough to roll into a ball.
Use tablespoons of the sweet potato dough to create your truffle balls. Transfer these to the freezer for 15 minutes or until they are firm.
Place your chocolate chips in a small bowl in a pot of boiling water until it melts into a thick chocolatey sauce, whisking constantly.
Remove the truffles from the freezer and use a fork to cover the truffles in the chocolate sauce, draining off any excess.
Transfer the truffles to a parchment lined baking tray while you complete the rest. Transfer the entire batch into the fridge to chill and allow the coating to harden for about 30 minutes.
