Sweet Potato Chocolate Truffles

Sweet Potato Chocolate Truffles ~

Fresh sweet potato, chocolate, and coconut is the flavor combination you didn’t know you needed in your life!

These truffles are naturally sweetened and 100% wholesome. They are creamy, soft, and last for days in the fridge!

Enjoy these dairy-free truffles as a healthy snack or dessert!

Ingredients for Sweet Potato Chocolate Truffles

• 1 sweet potato, large
• 1 cup almond meal
• 6 Medjool dates, pitted
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon vanilla bean paste
• 1 cup desiccated coconut, divided

Ingredient Notes

• Almond meal is not the same thing as almond flour. Almond meal has a coarser texture. Look for it on the gluten free baking aisle of the supermarket.
• The difference between desiccated coconut and shredded coconut has to do with the amount of sweetness and moisture in each. Desiccated coconut is shredded, unsweetened coconut that has been dried. Look for it in specialty grocery stores and baking supply shops.
• Vanilla extract can be substituted in an equal amount for the vanilla bean paste.

FAQ

Can I use shredded coconut?

Yes, shredded coconut will work for these truffles. Please note that truffles made with desiccated coconut are slightly firmer. The difference is minimal but noticeable. Adding an additional 1-2 tablespoons of shredded coconut will add more firmness. Either way, the truffles will be delicious!

How to Make Sweet Potato Chocolate Truffles

STEP ONE: Preheat the oven to 400°F.

For the sweet potato:

STEP TWO: Using a fork, prick the sweet potato several times all over. Wrap the sweet potato in a sheet of aluminum foil then place it on a baking sheet. Bake 45-60 minutes, or until a fork can be easily inserted into the thickest part of the potato.

STEP THREE: Transfer the cooked potato to a cutting board. Remove the foil and cut the potato in half lengthwise.

STEP FOUR: When cool enough to handle, scoop the flesh of the potato into a large mixing bowl. Use a potato masher to mash to… well, to mash the potato until its consistency is smooth. You should have about 1 1/2 cups of mashed sweet potato.

For the dates:

STEP FIVE: While the potato is baking, place the dates in a small bowl and cover them with water. Let the dates soak for 20 minutes, then drain the water. Transfer the dates to a small food processor and puree until mostly smooth.

Putting it all together:

STEP SIX: To the bowl with the mashed sweet potato, stir in the pureed dates, and vanilla bean paste.

STEP SEVEN: Add the almond meal, cocoa powder, and ½ cup of desiccated coconut. Stir until combined.

STEP EIGHT: Using your hands, roll the mixture into balls so that you have approximately 24 truffles total.

STEP NINE: Pour the remaining coconut into a shallow bowl then, working one at a time, gently roll each truffle in the coconut until coated.

STEP TEN: On a serving plate, arrange the truffles in an even layer then refrigerate for 1 hour, until chilled to set.

STEP ELEVEN: Serve cool or room temperature. Enjoy these fantastic truffles!

How to Store Sweet Potato Chocolate Truffles

These truffles can be stored in an airtight container in the refrigerator for up to 7 days.

More Chocolatey Recipes You’ll Love!

• Vegan Salted Chocolate Chip Cookies
• Dark Chocolate and Candied Orange Bread
• Mexican Chocolate Pudding
• Banana Oatmeal Chocolate Chip Cookies
• Vegan Chocolate Fondue

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Sweet Potato Chocolate Truffles

Enjoy these naturally sweet and dairy-free truffles as a healthy snack or dessert!

5 from 9 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, dairy free, dessert, vegan, vegetarian

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Refrigeration Time: 1 hour hour

Total Time: 2 hours hours 15 minutes minutes

Servings: 24

Calories: 76kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 sweet potato large
• 1 cup almond meal
• 6 Medjool dates pitted
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon vanilla bean paste
• 1 cup desiccated coconut divided

Instructions

• Preheat the oven to 400°F.

For the sweet potato:

• Using a fork, prick the sweet potato several times all over. Wrap the sweet potato in a sheet of aluminum foil then place it on a baking sheet. Bake 45-60 minutes, or until a fork can be easily inserted into the thickest part of the potato.
• Transfer the cooked potato to a cutting board. Remove the foil and cut the potato in half lengthwise.
• When cool enough to handle, scoop the flesh of the potato into a large mixing bowl. Use a potato masher to mash to… well, to mash the potato until its consistency is smooth. You should have about 1 1/2 cups of mashed sweet potato.

For the dates:

• While the potato is baking, place the dates in a small bowl and cover them with water. Let the dates soak for 20 minutes, then drain the water. Transfer the dates to a small food processor and puree until mostly smooth.

Putting it all together:

• To the bowl with the mashed sweet potato, stir in the pureed dates, and vanilla bean paste.
• Add the almond meal, cocoa powder, and ½ cup of desiccated coconut. Stir until combined.
• Using your hands, roll the mixture into balls so that you have approximately 24 truffles total.
• Pour the remaining coconut into a shallow bowl then, working one at a time, gently roll each truffle in the coconut until coated.
• On a serving plate, arrange the truffles in an even layer then refrigerate for 1 hour, until chilled to set.
• Serve cool or room temperature.

Nutrition

Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 102mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1345IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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