If you’re looking for a super fun and yummy chocolate treat to enjoy then these sweet potato chocolate truffles are it. Made with real sweet potatoes, coconut, and chocolate, every bite of these creamy rich treats is as fabulous as you’d imagine, but better- because they’re healthy.
I know how hard it is to find good tasting good for your sweets and I think I nailed it with this chocolate truffle recipe. I’m genuinely in love with this recipe. These truffles are naturally sweetened and 100% wholesome, great as a healthy snack or dessert. They are creamy, soft, and last days in the fridge!
What Are Chocolate Truffles?
Chocolate truffles are chocolate balls about the size of a quarter that when bitten into have a soft and creamy to the point where you feel like you’re biting through butter. These tasty chocolate truffles are made using real sweet potatoes and Medjool dates to help give us great consistency and added health benefits without needing refined sugar.
These sweet potato truffles are naturally sweetened and perfect for enjoying a sweet bite after a workout or long day.
Ingredients you’ll need for Sweet Potato Chocolate Truffles:
- Sweet potato puree
- Almond meal
- Medjool dates
- Cacao powder
- Vanilla extract
- Desiccated coconut
For the exact measurements needed, please see the recipe card below.
How to Make Chocolate Sweet Potato Truffles
In a mixing bowl combine the sweet potato puree, dates puree, and vanilla extract.
Add in the almond meal, cacao powder, and ½ cup of desiccated coconut.
Stir until combined. The results will be a sticky mixture but should still be shapeable. Don’t worry because they will become more firm after the truffles have chilled.
Roll your mixture out into 22-25 truffles of roughly the same size.
Coat them in the remaining coconut.
Place the truffles in the fridge for an hour before serving.
- Dates puree: After pitting the dates, soak them in warm water for 20 minutes. Once dates are soft, drain the water (as much as possible) and puree them with a hand blender.
- Potato puree: to avoid excess liquid, the best is to bake the sweet potatoes with skin, covered foil paper for 30-40 minutes or until tender. Then pull the pulp out and mash it. Another option is to cook it in a steamer, but never boil it as it is too watery.
- Shredded coconut replacement: Sometimes, desiccated coconut is not easy to find in the US, so I’ve re-tested this recipe using shredded coconut, and the result was the same. The only difference is that as shredded coconut is not as finely grated, I had to blend the shredded coconut strips to achieve a finely grated mixture. Then, just place the coconut into a blender and pulse a few times.
How long are sweet potato chocolate truffles good for?
Keep your truffles stored in an airtight container in the fridge for no more than 7 days. These truffles do not contain any additives or preservatives to keep them safely at room temperature so they must be kept stored in a chilled environment for food safety reasons.
How to coat truffles
You can easily coat your rolled truffle balls in the desiccated coconut by placing the coconut onto a flat plate or surface (like a dinner plate or pie plate). Then take the sticky rolled balls and roll them gently through the coconut. They should be sticky enough that they grab onto the coconut while being firm enough to hold shape. After the balls have been chilled you can gently roll them again in your palms to help adhere the coconut if desired.
Can I omit the chocolate?
Looking for a fun sweet potato truffle recipe without the chocolate? No problem. Simply omit the cocoa powder and add in ½ teaspoon of ground cinnamon instead. This will give you tasty truffles that taste like a sweet potato pie in every bite and without the chocolate. Note that you may wish to add in a little more almond meal to help replace the missing amount of cocoa powder as you don’t want to throw off the texture and consistency.
More fun truffle ball recipes to enjoy soon:
- Funfetti Edible Cookie Dough Truffles
- Snickerdoodle Rum Balls
- Raspberry Mocha Chocolate Truffles
- Peanut Butter and Jelly Protein Balls
- Reeses Pieces Peanut Butter Balls
- 1 ½ cup sweet potato puree, chilled (1 large sweet potato)
- 1 cup almond meal
- 6 Medjool dates, pitted and soaked in warm water for 20 minutes
- 3 tbsp cacao powder
- ½ tsp vanilla
- 1 cup desiccated coconut, divided
1. Mix sweet potato puree with dates puree and vanilla extract in a mixing bowl.
2. Then add almond meal, cacao powder, and ½ cup of desiccated coconut. Stir until combined. The result will be a sticky mixture, but you’ll be able to shape the truffles. They will get firmer once chilled. If you’d like thicker and harder balls, add more coconut or almond flour (they will be less creamy but still enjoyable and tasty!)
3. Roll the mixture into 22 to 25 truffles and then coat them with the remaining desiccated coconut.
4. Place the truffles in the fridge for an hour before serving. Enjoy these fantastic truffles!
Amount Per Serving Calories 120Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 24mgCarbohydrates 17gFiber 3gSugar 10gProtein 3g