This guest post is from my amazing mama friend Tara from The Nutrition Guru & The Chef, as well as Baby Guru Nutrition. It is such a delicious recipe and little ones love helping make it, as long as you are cool with a little mess and lots of eaten mix!
I created these truffles after a friend of mine was having trouble with her toddler suddenly refusing to eat vegetables. Now, I’m not a fan of hiding all veggies in all meals as this doesn’t teach children in any way how to accept vegetables and teaches them that it’s ok to eat dishes with no vegetables (because mum has hidden them all through the pasta sauce). But sneaking a few serves of veggies in disguise here in there, while still continuing to offer them as per normal is a helpful strategy that serves the best of both worlds.
Chocolate and sweet potato is the ultimate flavour combo. Don’t believe me? Then you’ll just have to try them.
Before you start…
- If you need a nut free alternative, replace the almond meal with ground sunflower seeds (simply grind the sunflower seeds on their own, in a blender to form a flour).
- If the recipe turns out too wet, add some more almond meal until it is dry enough to roll into balls.
- If the recipe turns out too dry, simply add a tablespoon of water until you reached the desired consistency
- The recipe requires you to bake the potato first. You can do this the day before.
CHOCOLATE AND SWEET POTATO TRUFFLES
Prep time: 20 mins | Total time: 20 mins | Makes: 10-20
½ cup cooked mashed sweet potato (see method), which is approximately half a medium sweet potato
1 cup dried, pitted dates
1 cup water
1 and ¾ cup of almond meal (or ground sunflower seeds if you need a nut-free alternative)
⅓ cup cocoa or cacao
3 tablespoons coconut oil
Extra cocoa or cacao for rolling the truffles in
- Pre-heat the oven to 180 Celsius. Line a baking tray with baking paper.
- Wash the sweet potato and chop into chunks. Do not peel (keeping the peel on increases the fibre content of the recipe).
- Place the sweet potato on the lined baking tray and bake until soft. This is anywhere from 30-45 minutes, depending upon the size of your sweet potato pieces.
- While the sweet potato is cooking, prepare the dates by placing them in a small bowl and covering with the water. Allow the dates to soak for a minimum of 15 minutes, then drain. You can leave them longer if you wish
- To test if sweet potato is ready, insert a knife into the middle of a piece and if the knife goes in easily, it is cooked. This recipe works best if the sweet potato is nice and soft.
- Once the sweet potato is cooked, remove from the oven and blend until nice and smooth. You don’t need to wait for the sweet potato to cool
- Transfer the blended sweet potato to a large bowl, and using the same blender, take the soaked dates and blend until smooth. You don’t need to wash the blender in between. It’s ok if there is still some sweet potato in there.
- Transfer the date mixture into the large bowl with the sweet potato and mix with a spatula or wooden spoon to combine.
- Add the almond meal and cocoa to this mixture and mix well.
- Add the coconut oil. You may need to use your hands at this point to really incorporate the oil into the rest of the ingredients. The mixture should come together like a dough. If it is too wet and sticking to your hands, add some more almond meal. If too dry and keeps crumbling, add some water – 1 tablespoon at a time.
- Now that your mixture is incorporated, making sure your hands are clean, take some of the mixture into your hands
- Using the palms of both hands, roll the mixture into a ball. This is your truffle.
- If you wish, you can now dust the truffle in cocoa. To do this, place some cocoa into a small bowl and drop your truffle into the bowl. Swirl the bowl around to coat the ball evenly. Use your hands or a spoon to remove the truffle from the bowl and place onto a serving plate.
- Continue until you have used all of your mixture. Place in the fridge to firm up, or if you like them nice and soft you can eat them immediately.
~ Tara, The Nutrition Guru & The Chef