Fudgy Spiced Sweet Potato Truffles

Fudgy Spiced Sweet Potato Truffles

(Adapted from Minimalist Baker)

Makes 12 Truffles

1 c sweet potato, peeled and cut into chunks

¾ c best quality dark chocolate. You can absolutely use bar baking chocolate here. I like Valrhona, if we’re feeling fancy. I also like Guittard Santé chips that are sweetened with coconut sugar.

2 tbsp ghee

2 tbsp best quality cocoa powder

2 tbsp maple syrup

2 tsp vanilla extract

¼ tsp sea salt

¼ tsp ginger powder

½ tsp cinnamon

¼ tsp black pepper

⅛ - ¼ tsp red chili powder (can omit if you tend to overheat)

Coating:

4 tbsp melted ghee

2 tbsp maple syrup

2 tbsp cacao powder

Steam the sweet potatoes until very soft. I do this in a steamer basket over boiling water. It takes about 6-8 minutes.

Put all the other ingredients into a small saucepan and melt over medium low heat until all gooey and delicious. ALternatively you can put it into a medium microwave safe bowl and heat in 30 second intervals, stirring in between each.

Once the potatoes are cooked and all the other ingredients are melted and well combined, add them all to the bowl of a food processor and process for several minutes until completely smooth. Taste and adjust seasoning as necessary.

Transfer the mixture to a glass or metal bowl and let it set in the freezer until firm and scoopable, about 45-60 minutes.

Once the mixture is firm and scoopable, combine the coating ingredients in a small microwave-safe bowl and microwave for 30 second intervals, stirring in between until the mixture is smooth.

Prepare a small sheet pan with wax paper. Then scoop out heaping 1 tablespoon-sized portions of the truffle mixture and roll into balls by hand. You will have to work quickly so the mixture doesn’t melt too much. DIp each ball in the coating and then place on the waxed paper. If the coating mixture starts to solidify, just pop it back in the microwave for 10 seconds or so to melt it again.

Once all the truffles are formed, place the sheet pan back into the fridge to firm them up again before serving or before putting in a sealed container for longer storage.

These will keep in the fridge for a few days if they last that long. Be careful, though. These are very rich. If you eat too many at once you might blow out your agni (digestive fire)