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.
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
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.
- Apricot and Coconut Bliss Balls (healtherella.wordpress.com)
Ganache` is usually a beautiful combination of chocolate and cream that, when left to cool, forms a decadent chocolate paste great for a rich icing or filling for cakes. This one though is a bit different as instead of cream it mixes sweet potato with the chocolate along with some clean natural sweeteners: honey, vanilla and maple syrup. It really is quite amazing how the combination of sweet potato pure` and chocolate creates the same rich but light mouth feel as the traditional recipe. I am working on a paleo and vegan version of this, which replaces chocolate with raw cacao and cacao butter, but for now this definitely does the trick. I hope you enjoy them!
Makes enough icing to cover 2 of my Paleo chocolate cakes.
1 cup sweet potato mashed (see method below)
180 g chocolate
1 tbsp maple syrup
1 tbsp honey
2 tbsp coconut oil, melted
1 tsp vanilla extract
1. Preheat Oven to 180 C.
2. Once oven is hot place the whole sweet potato (do not cut it or remove the skin) onto a baking tray and bake for 45 minutes or until very soft all the way through (test with a skewer).
3. Take sweet potato out of the oven and cool for 10 minutes.
4. Peel the baked sweet potato and mash the flesh in a bowl, measuring 1 cup of it for the ganache`.
Making the Ganche`
1. Gently melt chocolate in a metal or glass bowl over a pot of boiling water. You don’t want the water to be touching the bowl so put in about 1 inch of water. Set aside, once melted.
2. Place sweet potato in a food processor and pulse until it forms a smooth paste.
3. Add chocolate, maple syrup, honey, vanilla and coconut oil. Continue to pulse until combined.
4. Spread over cakes or in between cake layers.