These sweet potato chocolate truffles are like little balls of joy and are a great way of sneaking some extra vegetables, fibre & vitamins into your diet!
Ingredients
2 tbsp Aduna Super Cacao Powder1 cup sweet potato, peeled, boiled, cooled & mashed
1 tbsp natural orange juice
1 tsp zest of an orange
1 tbsp almond meal or flaxseed meal
2 tbsp organic coconut flour
1 tbsp maple syrup
4 tbsp vegan dark chocolate chips
A sprinkle of sea salt
Method
Combine all ingredients except for the chocolate chips in a large mixing bowl until well mixed. You should find that the mixture forms a consistency that is firm enough to roll into a ball.
Use tablespoons of the sweet potato dough to create your truffle balls and transfer these to the freezer for 15 minutes or until they are firm.
Place your chocolate chips and cacao in a small bowl in a pot of boiling water until it melts into a thick, chocolate sauce, whisking constantly.
Remove the truffles from the freezer and use a fork to cover the truffles in the chocolate sauce, draining off any excess.
Transfer the truffles to a parchment lined baking tray while you complete the rest. Once all are made pop the entire batch into the fridge to chill and allow the coating to harden (about 30 minutes).
Keep these truffles stored in an airtight container in the fridge for up to 3 days.
Recipe by The FODMAP Friendly Vegan
