BROWNIE TRUFFLES
Cacao, Sweet Potato Sensations
Chocolate as in raw cacao powder, cacao paste, high percentage bars, cacao nibs, all are favorite go-to, healthy indulgences of mine. As a result, I’m creating new recipes using these ingredients all the time. If you have yet to make the baked Double Chocolate Brownies made with Sweet Potatoes recipe yet, do yourself a favor and do so soon. Then, imagine a version of these made without the need for any baking and voila, these amazing Brownie Truffles. Divine!
INGREDIENTS:
2 cups cooked, mashed sweet potato
1/3-1/2 cup maple syrup, to taste
1/4 cup coconut oil melted
1 teaspoon real vanilla powder or extract
2/3 cup quality, raw cacao powder
½+ cup almond flour, more if needed
1/2 cup crunchy nut or seed butter (Nuts to You Crunchy Almond butter is a favorite)
Pinch sea salt
¼ cup 85%+ dark chocolate or 1/4 chopped cacao paste or cacao nibs plus chocolate like a GiddyYo bar if covering your truffles in melted chocolate.
INSTRUCTIONS
TERI’S TIPS:
PS:
I’ve highlighted/linked suggested products from my sponsor RawElments.ca
They can be ordered online at www.terigentes.com using the discount code Teri15 to save 15%.
Prefer to shop in person, here are their retail partners.
Also, the Maison Orphee line of products are my go-to.
Cacao, Sweet Potato Sensations
Chocolate as in raw cacao powder, cacao paste, high percentage bars, cacao nibs, all are favorite go-to, healthy indulgences of mine. As a result, I’m creating new recipes using these ingredients all the time. If you have yet to make the baked Double Chocolate Brownies made with Sweet Potatoes recipe yet, do yourself a favor and do so soon. Then, imagine a version of these made without the need for any baking and voila, these amazing Brownie Truffles. Divine!
- Dessert, Sweet Treat indulgence!
- Prep time 10 minutes using pre-cooked sweet potatoes plus 10 mins if covering in melted chocolate
- Plant-based and gluten-free
- Makes approx. 16 two bite size truffles
INGREDIENTS:
2 cups cooked, mashed sweet potato
1/3-1/2 cup maple syrup, to taste
1/4 cup coconut oil melted
1 teaspoon real vanilla powder or extract
2/3 cup quality, raw cacao powder
½+ cup almond flour, more if needed
1/2 cup crunchy nut or seed butter (Nuts to You Crunchy Almond butter is a favorite)
Pinch sea salt
¼ cup 85%+ dark chocolate or 1/4 chopped cacao paste or cacao nibs plus chocolate like a GiddyYo bar if covering your truffles in melted chocolate.
INSTRUCTIONS
- In a food processor. mix together the mashed sweet potato, maple syrup, coconut oil, cocoa powder, almond flour, sea salt and vanilla powder until smooth.
- Once it’s smooth and creamy, pulse in the nut/seed butter till just combined.
- Now, fold in the chocolate and nuts if using.
- Taste for sweetness and stickiness adding more maple syrup, almond flour, sea salt, etc. if needed and consider the optional add-ins mentioned in TERI’S TIPS below.
TERI’S TIPS:
- Optional add-ins: ½ cup chopped & toasted nuts or seeds, 1 tbsp finely ground expresso beans, 1 oz brandy or cognac.
- Substitute monk fruit or coconut sugar for the maple syrup if preferred and adjust the dough consistency as needed. See Instruction 4 above.
- You can use any winter squash such as butternut or pumpkin instead of sweet potatoes
PS:
I’ve highlighted/linked suggested products from my sponsor RawElments.ca
They can be ordered online at www.terigentes.com using the discount code Teri15 to save 15%.
Prefer to shop in person, here are their retail partners.
Also, the Maison Orphee line of products are my go-to.