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 or rice malt syrup (or 10 drops of stevia to make it sugar free)
- • 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 (or utensil of choice) 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 (about 30 minutes)
Keep these truffles stored in an airtight container in the fridge for up to three days
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