6largeMedjool datespitted and soaked in warm water for 20 minutes
Mix sweet potato puree with dates puree and vanilla extract in a mixing bowl.
Then add almond meal, cacao powder, and ½ cup of desiccated coconut. Stir until combined.
Roll the mixture into 22 to 25 truffles and then coat them with the remaining desiccated coconut.
Put truffles into an air tight container and place in the fridge for an hour to firm up before eating. They will keep for 7 days in the fridge
Sweet Potato: I love using yellow sweet potatoes which I think tend to have more flavour, however you could also use white sweet potato if you prefer.
Almond Meal: I prefer to buy almond meal where the skins have been removed, however its really a matter of preference. The almond meal provides a nice texture and helps to hold the truffles together. Alternatively you could use hazelnut meal but it is a little more expensive.
Medjool Dates: The are the ideal date for sweetening this recipe as they have a soft centre, and soft skins which makes them easy to make into a paste. Using medjool dates means this recipe can be made without a food processor since making the date paste is straight forward with little hot water and mashing, or even better, a hand or stick blender. Alternatively you could swap the dates out for date syrup which is available in most supermarkets in the health food or baking aisle. Start with ¼ of a cup and taste the mixture, adding more if required.
Date Puree Tips:
After pitting the dates (removing the seed), soakthem in hot tap water for 10 minutes. Once dates are soft, drain the water (as much as possible) and puree them with a hand blender.
To remove excess water, you can use your hands to squeeze out the water or put them into a strainer and press down with your hands or a cup to push out the moisture.
Cocoa Powder: If possible use a good quality unsweetened cocoa powder, and not the drinking chocolate powder as that will be way to sweet. Cocoa powder provides a super rich chocolate flavour and helps to dry out the moisture of the sweet potato which is what’s needed in this recipe.
Vanilla: I used vanilla essence in this recipe, however you could also the same amount of vanilla paste, or I fresh vanilla bean. Honestly, I find that the vanilla essence is more than fine and is an economical option as vanilla bean paste and fresh vanilla beans can be more expensive.
Desicated Coconut: This is the fine unsweetened desiccated coconut, usually found in the baking aisle of supermarkets. If you have a food processor and shredded coconut, you could blitz it to make it finer so that it almost disappears in the balls like wth the desiccated coconut. Desicated coconut is also perfect for rolling the balls in for added “subtle” texture. You could roll them in shredded coconut but it will result in a rougher and more rustic looking truffle.