Alright, you caught me. This isn’t a new recipe. These sweet potato chocolate truffles are a a golden oldie from the blog. A firm favourite that I’ve made over and over again yet never fail to enjoy or be left impressed by. This recipe is one of my beloveds that I’m so proud of and want to celebrate with you again and again. But something bothered me when I came to make them up this month. I opened up the recipe on my blog to read through what I’d written about these sweets, and their introduction shocked and saddened me. Instead of celebrating their unique ingredients, their amazing taste or their sheer simplicity, I’d decided to demonise their sugar-filled alternatives. Mark these as ‘guilt free’ whilst shaming the equally glorious traditional chocolate truffle. Critique the act of over-indulgence and take a very clinical approach as to why you should eat these for their health benefits. Of course, these are wonderfully nutritious – they are fibre rich, anti-oxidant laden and a good source of vitamin D, but these just an added benefit of what is a truly divine little treat.
Despite consisting of only four ingredients, these truffles are a beautifully decadent delight. Made from creamy sweet potato, toffee-like medjool dates, rich raw cacao and melt-in-your mouth coconut oil, indulgence levels reach an almighty high. When you bite into these, they might fool you into disbelieving their unusual ingredients but I promise they’re as honest as they come. Indeed, I won’t argue that traditional truffles are a thing of beauty, but these are unique. They’re unlike anything you’ve ever encountered before and sure to bring you even greater satisfaction than the usual chocolates you know.
Yields 20 truffles
- 2 small sweet potatoes
- 1/2 cup medjool dates (soaked in water for 5 hours or in boiling water for 20 minutes)
- 3 tablespoons raw cacao powder
- 3 tablespoons melted coconut oil
- Cacao powder
- Chopped nuts
- Sesame seeds
First, peel your sweet potato and chop it into chunks. Steam for 8-10 minutes, until soft. Then, place in a food processor along with pitted dates, cacao powder and coconut oil, and blend until well mixed. Roll into balls and place in a lined baking tray. Place in the fridge for at least an hour, then enjoy. If you like, you can roll the truffles in some chopped nuts, sesame seeds or extra cacao powder. Store in the fridge.
Fancy getting even more creative with sweet potatoes? Check out this sweet potato, cardamom and pistachio ice cream recipe. It’s dairy free and totally delicious!