Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess
Truffles are an ideal dessert; they’re easy to make, you can make them from just about anything, and they look gorgeous despite minimal effort. I hadn’t made anything similar to a truffle since my cake ball debacle of 2014 (it was a disaster), so I figured it was time to give bite-sized balls another shot.
I searched my pantry for the ingredients I would use for my retribution balls and came across way too many sweet potatoes and a bag of Cinnamon Sweets TERRA Chips. To make truffles you really just need an element of crunch that serves as a binding agent, and an element of creamy that when mixed together can be rolled into balls and dipped in chocolate, so I said YOLO – let’s make truffles out of nearly 100% vegetables and make them so delicious no one would ever know they’re healthy.
This time I succeeded.
Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 30 minutes
Total Time: 65 minutes
Servings: approximately 28 truffles
2 cups mashed sweet potato (yielded from approximately 4 small or 2 large sweet potatoes)
3 tablespoons coconut oil, melted
1/2 teaspoon cinnamon
1 bag Cinnamon Sweets TERRA Chips
2 tablespoons maple syrup
1 tablespoon almond milk
1 bag dark chocolate chips
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place a paper towel over a cutting board for easy disposal and peel sweet potatoes.
- Cut ends off sweet potatoes and then dice.
- Place diced sweet potatoes on baking sheet.
- Drizzle with melted coconut oil, add cinnamon, and mix to combine.
- Place in oven for about 20 minutes, or until sweet potatoes can be easily pierced with a fork.
- Remove sweet potatoes from oven and transfer to a cutting board.
- Mash sweet potatoes with a fork.
- Once all sweet potatoes pieces are mashed, remove to a large bowl.
- Add bag of Cinnamon Sweets TERRA Chips to food processor. If you don’t have a food processor, add chips to a gallon size Ziploc bag and crush with a rolling pin or bottom of a cup.
- Pulse until finely ground.
- Add all crumbs except a couple tablespoons to the mashed sweet potatoes. You will be using the remaining crumbs as garnish.
- Add almond milk and maple syrup and mix until fully combined.
- Place a new piece of parchment paper on your baking sheet.
- Form mixture into small balls and place on baking sheet.
- Place in the freezer for about 15 minutes, or until firm.
- In a medium-sized microwave safe bowl, add chocolate chips.
- Microwave chocolate chips until fully melted, making sure to stir the mixture every 30 seconds.
- Once fully melted, remove sweet potato balls from the freezer.
- Dip a sweet potato ball into the chocolate mixture, using a fork or spoon to make sure it’s completely covered in chocolate.
- Place truffle back on the baking sheet, and garnish with your extra Cinnamon Sweets crumbs.
- Repeat until all truffles have been dipped in chocolate.
- Place back in the freezer for about 15 minutes, and then move to the refrigerator until ready to eat.