Who knew that truffles could contain VEGETABLES and still taste damn delish?! This recipe was initially inspired for a Diabetic Friendly Cooking Class I wrote for Easter a couple years back. I had an absolute blast cooking healthy Easter recipes.
For the truffle centre
1 medium to large sweet potato
10 medjool dates
2 tbsp vanilla essence
½ cup hulled tahini
½ cup coconut oil
¼ tsp Himalayan sea salt
1/3 cup cacao powder
½ cup rice malt syrup
½ tsp ground ginger (optional)
2/3 cup coconut sugar
100g almond meal
½ cup desiccated coconut
For the chocolate coating
¼ cup rice malt syrup
¼ cup coconut oil
1 cup raw cacao powderolumn
Preheat oven to 180oC. Peel the sweet potato and cut into four chunks. Wrap in aluminium foil and place on a roasting tray. Cook in the oven for approximately 45 minutes or until the sweet potato is soft in the centre but not crisping.
Set aside to cool. Slice the medjool dates. In a blender or food processor, combine the dates, vanilla essence, tahini, coconut oil, salt, rice malt syrup and ginger.
Blend until a smooth and thick puree is formed (the mixture is quite thick, so depending on your blender you may need to pause and scrape down the sides). Place the cooked sweet potato into a large mixing bowl.
Using a fork or masher, soften into a thick mash. Add in the blended puree and mix through. Add the coconut sugar and almond meal into the mixture. Use a strong spoon to work through thoroughly.
Place in the freezer to set and thicken for 20 minutes before beginning the next step. Remove mixture from the freezer and roll into balls approximately 2 tbsp large, before transferring onto a platter. Place balls in the freezer for another minimum of 20 minutes.
This will make it easier to work with your coating. To make the coating, fill a small saucepan to halfway with water and bring to the boil. Reduce water to a simmer, then place a small heatproof bowl over the top.
Place all the chocolate coating ingredients into the bowl and stir with a metal spoon whilst the mixture melts and combines.
For the quick and easy option: Remove truffles from freezer, transfer to an attractive serving platter, pour the chocolate coating over the top of the balls and refrigerate for ½ hour before serving. This looks quite striking served with some cut strawberries.
For the longer version: Place each ball in a patty pan and coat individually with the chocolate coating. Refrigerate for minimum ½ hour before serving.