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. The mixture should be firm enough to roll into balls.
Use tablespoons of the sweet potato dough to form truffle balls and transfer them to the freezer for 15 minutes or until firm.
Place the chocolate chips in a small bowl over a pot of boiling water and melt them into a sauce, whisking constantly.
Remove the truffles from the freezer and coat them in the chocolate sauce using a fork, draining any excess.
Transfer the coated truffles to a parchment-lined baking tray, then chill the entire batch in the fridge for about 30 minutes to harden the coating.
Store the truffles in an airtight container in the fridge for up to three days.
Notes
Sweet potatoes are high in fiber and magnesium, which aid digestion, but for low FODMAP diets, limit serving size to 1/2 cup (70g).
This recipe makes about 15 truffles with a suggested serving size of 1-2 truffles.
These truffles are a great way to add extra vegetables and vitamins to children's diets and they taste delicious.
