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Bitter-Sweet Vegan Chocolate Truffles

If you follow me on instagram, you would have seen some experimenting going on in my kitchen last night. I was working on a healthier version of the sweet potato chocolate truffles I made earlier this year. The older version was a a bit of a cheat as it used chocolate, which had processed sugar and some milk solids in it. They were delicious and I don’t mind eating chocolate as a treat but  I wanted to challenge myself to make a true vegan and paleo version. I guess just to see if I could but also, of course, for the health benefits. I didn’t use any recipes so this was a true experiment! You can use the ganache` mixture to make truffles or as icing for a cake, like my paleo chocolate cake. For this deliouse ganache`  I used cacao butter, cocoa, dates, coconut flour and sweet potato and boy are the truffles made from it delicious! A great addition to the end of a meal or to accompany a coffee, tea or a nice glass of full-bodied red wine. I hope you enjoy them.

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Recipe

Ingredients

1 medium sweet potato

120 g raw cacao butter

4 tbsp cocoa, plus about 1 cup extra for rolling the truffles in

3 medjool dates, roughly chopped

1 tbsp coconut flour

Method

1. Preheat oven to 180C. Bake sweet potato whole with skin on for 30-40 minutes or until it is soft and squishy to touch. Set aside to cool enough for you to peel it.

2. Place cacao butter in glass or metal bowl set over a small pot of boiling water and melt gently. Once it is melted, whisk in the cocoa.

3. Peel the sweet potato and place the flesh in a food processor with the dates. Pulse a couple of times to combine. Add the warm cacao butter mixture and pulse to combine.

4. Pour mixture out into a medium mixing bowl and sprinkle over the coconut flour. Mix together and if using as icing on a cake spread over the cooled cake. If using for truffles, set aside for 10-15 minutes to cool and start to set.

5. To make the truffles, place the remaining cocoa on a plate for rolling the truffles in. Roll the truffles into small bite sized balls and then roll in the cocoa. Place in a container or on a plate large enough to let all the truffles sit flat. Leave covered in the fridge for at least 2 hours to set.

6. Serve straight from the fridge with your chosen beverage or as a dessert plate with some bliss balls.

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