Fudgy Sweet Potato Truffles

Just…make these.

Fudgy Sweet Potato Truffles

1/2 c mashed sweet potatoes* (I used the Japanese variety)

1/2  of a medium avocado (about 1/3 c if diced)

2 T cocoa powder

1 T coconut oil, melted & cooled slightly

stevia, to taste, optional – 10 drops for bittersweet 15-20 for a little sweeter

Combine all ingredients in a small food processor or blender**. Whiz on high for 2 minutes, stopping once or twice to scrape down the sides, blending until completely smooth with no lumps. Scoop out one tablespoon at a time, rolling into a ball. Makes 8 -12 truffles, depending on size. Chill for at least 2 hours in the fridge for best flavor. If desired, top with dusted cocoa powder or coconut cream.

*Roast sweet potatoes in the oven or cook in the crock pot until easily pierced with a fork. Scoop out inside flesh and mash down into 1/2 c measure.

** If you don’t have a food processor, you can mash & combine by hand, but the truffles won’t be quite as smooth. Still, that’s never stopped me.

When life gives you hands, make hand-made.

Though at this point I think a food processor is worth the investment. Even if I do make a hot mess every.single.time. I use it!

Joinin’ the party over at Diet, Dessert & Dogs Wellness Weekend Aug 23 – 26

Tearing it up at GFE’s August 2012 Gluten-Free Support Group with Matt & Stacy of Paleo Parents!

Also part of Allergy-Free Wednesdays, Week 32!

Shared at Slightly Indulgent Tuesdays, Real Food Wednesdays, Alive & Thrive Thursday, Fat Tuesdays

Fudgy Sweet Potato Truffles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 truffles
 
Ingredients
  • ½ c mashed sweet potatoes*
  • ½ of a medium avocado (about ⅓ c if diced)
  • 2 T cocoa powder
  • 1 T coconut oil, melted & cooled slightly
  • stevia, to taste, optional – 10 drops for bittersweet 15-20 for a little sweeter
Instructions
  1. Combine all ingredients in a small food processor or blender**. Whiz on high for 2 minutes, stopping once or twice to scrape down the sides, blending until completely smooth with no lumps. Scoop out one tablespoon at a time, rolling into a ball. Makes 8 -12 truffles, depending on size. Chill for at least 2 hours in the fridge for best flavor. If desired, top with dusted cocoa powder or coconut cream.
Notes
*Roast sweet potatoes in the oven or cook in the crock pot until easily pierced with a fork. Scoop out inside flesh and mash down into ½ c measure. ** If you don’t have a food processor, you can mash & combine by hand, but the truffles won’t be quite as smooth. Still, that’s never stopped me.

Shared at Healthy2Day Wednesday, Party Wave Wednesday, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Gluten Free Fridays,