Sweetpotato Protein Truffles
Whole food-based dessert truffles are one of my favorite nutritious and delicious sweet treats, and they’re so fun and easy to make! These sweet and sticky sweetpotato truffles can be made in the blender or food processor with tender boiled sweetpotatoes, sweet and sticky dates, nutty almond flour, earthy cinnamon, rich honey, and a creamy nut butter combination. After preparing and sitting in the freezer, the truffles can totally be enjoyed on their own in individual cupcake liners, or you can create a beautiful and diversified platter by rolling some in coconut, dipping others in melty dark chocolate, or dusting some with cacao powder. These truffles are stored in the freezer where they’ll remain firm, chewy, and fresh for the coming week. Grab these as a satisfying on-the-go snack, serve a platter with brunch at home, or enjoy them as a healthier, naturally sweet dessert.
Recipe
Ingredients
- 1 medium sweetpotato peeled and cut into quarters
- 1 & 1/2 cups almond meal
- 12 Medjool dates pitted and soaked in lukewarm water for 5 minutes
- 1 tbsp cinnamon
- 1 tsp honey
- 1 tsp vanilla extract
- 1/4 cup unsalted almond butter or nut butter of your choice
- 1/4 cup sunflower butter or nut butter of your choice
- 1/4 cup cup unsweetened coconut flakes for coating (optional)
- 1/4 cup cacao powder for coating (optional)
- 1/3 cup dark chocolate chips melted for coating (optional)
Instructions
- Boil sweetpotato in a small pot until very fork tender, nearing overly soft. Place aside to dry on a paper towel or kitchen towel lined surface.
- Add sweetpotato, almond meal, soaked dates, cinnamon, honey, vanilla extract, almond butter, and sunflower butter to food processor (or blender if you don’t have a food processor). Pulse to combine, and then mix until finely chopped and combined. A sticky batter will form. Transfer mixture into a bowl coated with coconut oil spray. Place in freezer to harden for 30 minutes.
- Remove batter from freezer. Use an ice cream, scooper to form tablespoon sized balls and place in cupcake liners assembled on a sheet pan. Return to freezer overnight to firm before coating.
- Remove from freezer. Roll as desired in coconut flakes, cacao powder, or dip in melted dark chocolate, returning to cupcake liners. Place in freezer to set for 30 minutes. Store leftover truffles in an airtight container in the freezer for up to 2 months.
Notes
Nutrition Facts
Sweetpotato Protein Truffles
Amount per Serving
Calories
272
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
0.05
mg
0
%
Sodium
18
mg
1
%
Potassium
346
mg
10
%
Carbohydrates
33
g
11
%
Fiber
6
g
25
%
Sugar
20
g
22
%
Protein
7
g
14
%
Vitamin A
2713
IU
54
%
Vitamin C
1
mg
1
%
Calcium
100
mg
10
%
Iron
2
mg
11
%
Net Carbohydrates
27
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 272kcalCarbohydrates: 33gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.05mgSodium: 18mgPotassium: 346mgFiber: 6gSugar: 20gVitamin A: 2713IUVitamin C: 1mgCalcium: 100mgIron: 2mgNet Carbohydrates: 27g
