Fudgy Dark Chocolate Sweet Potato Truffles

Ingredients

TRUFFLE

• 1 cup sweet
• potato peeled and cut into 1-inch cubes (1 small sweet potato is ~1 cup, 1/3 lb, or 150 g)
• 3/4 cup dark chocolate chips
• 2 Tbsp coconut oil
• 2 Tbsp cocoa powder
• 2 Tbsp maple syrup
• 1/4 tsp sea salt

FOR ROLLING

• 1 Tbsp cocoa powder

Instructions

1. Place the peeled, cubed sweet potato into a steamer basket over boiling water, cover, and steam until very soft (it should be easy to poke with a fork), about 8 minutes.
2. Meanwhile, melt the chocolate chips and coconut oil by adding them to a small glass or metal bowl and carefully placing the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain, about 5 minutes. You can also melt it in a heat-proof bowl in the microwave in 20-second increments until melted. Remove from heat.
3. To a food processor, add the steamed sweet potatoes and melted chocolate chips and coconut oil along with the remaining ingredients (cocoa powder, maple syrup, and salt). Process for several minutes until completely smooth.
4. Transfer the mixture to a freezer-safe bowl and let it set in the freezer until firm and scoopable, about 45-60 minutes. Meanwhile, place 1 tablespoon cocoa powder in a small bowl and set aside.
5. Once the truffle mixture is firm, scoop out heaping 1 tablespoon-sized portions and roll into balls in your hand (work quickly here so they don’t soften too much!). Dip the truffles into the bowl with the cocoa powder and then re-roll them between your hands (this helps to evenly distribute the powder in a thin coating).
6. Enjoy immediately or, ideally, allow the truffles to firm up a bit back in the refrigerator or freezer for another 15 minutes. Best enjoyed chilled, straight from the refrigerator.
   Store leftover truffles in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.