Ingredients
- 1 cup Sweet Potato Purée.
- 3 tablespoons coconut oil, softened.
- 2 tablespoons coconut milk (or cream).
- 1 tablespoon coconut flour.
- 1 teaspoon granulated stevia, or 1-2 teaspoons rice malt syrup.
- pinch salt.
- handful shredded coconut, toasted if you like.
Directions
- Combine all the ingredients except the shredded coconut, stirring well. Cover and refrigerate for at least 1 hour. Scoop out teaspoonfuls and roll into balls, then roll in coconut. Store in the fridge for a week.
Note
Serve these Sweet Potato Truffle Balls as a decadent after dinner treat, as part of a high tea, or as an after school pick me up for kids.
Our Pumpkin and Sweet Potato Purée recipe can be found here.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious.
These sweet potato truffle balls are a nutritious snack to satisfy that sweet tooth at any time of the day.
Ingredients
- 1 cup Sweet Potato Purée.
- 3 tablespoons coconut oil, softened.
- 2 tablespoons coconut milk (or cream).
- 1 tablespoon coconut flour.
- 1 teaspoon granulated stevia, or 1-2 teaspoons rice malt syrup.
- pinch salt.
- handful shredded coconut, toasted if you like.
Directions
- Combine all the ingredients except the shredded coconut, stirring well. Cover and refrigerate for at least 1 hour. Scoop out teaspoonfuls and roll into balls, then roll in coconut. Store in the fridge for a week.
Note
Serve these Sweet Potato Truffle Balls as a decadent after dinner treat, as part of a high tea, or as an after school pick me up for kids.
Our Pumpkin and Sweet Potato Purée recipe can be found here.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious.