Sweet Potato Carob Truffles

Decadent!

Sweet and gooey!

Delightful!

And healthy!

Whoever said being plant-based means losing some of the edible pleasures of life? Not I!

These truffles are so versatile and can be coated in many different flavors. They taste awesome rolled in crushed pistachios and coconut! I just happen to love sweet potatoes and carob, so these always hit the spot for me. They’re super simple to make and deliver a winning dessert so good, I bet you can’t stop at just one.

I’ve made these with my kids many times, and they love it! Heads up! It gets a little messy with the kiddos but I kinda like seeing their messy happy faces too 🙂

Try this recipe and let me know how you like it! Leave a comment and don’t forget to tag a photo #choosingmyhealth on Instagram. Enjoy, friends!

Sweet Potato Carob Truffles

Servings: 12

Prep Time: 15 mins to 1 hr (if sweet potato needs to bake) + freeze time (1-2 hrs)

Good For: Dessert, Snack

Cuisine: Vegan

Ingredients:

  • 1/2 cup sweet potato purée

  • 1 cup medjool dates

  • 5 tbsp carob powder

  • 1 tsp vanilla

  • 3 tbs of almond butter

  • 1 cup almond flour

TOPPINGS:

  • Crushed Pistachio

  • Shredded Coconut

  • Carob Powder

Instructions:

  1. Preheat oven to 400 degrees and line a baking pan with parchment paper

  2. Bake a large sweet potato for 45 minutes

  3. Scoop out a cup of sweet potato purée

  4. Combine all ingredients (potato purée, dates, carob powder, vanilla, almond butter, and almond flour) in the food processor and process until it makes a firm, sticky dough. If too sticky, add some more almond flour.

  5. Shape into truffle sized balls

  6. Roll in topping of choice (crushed pistachio pieces, shredded coconut and/or carob powder)

  7. Place in the freezer for 1-2 hours

Notes:

  • Bake sweet potato ahead of time so purée is ready when needed (maybe while meal prepping a big batch of baked sweet potatoes for the week 😉 Once ready, prep time is about 15 minutes.

  • Tastes best when chilled in the freezer

  • Keeps in the fridge for a week, and frozen for up to a month

Did you make this recipe? Tag @cmhsocial on Instagram and hashtag it #choosingmyhealth

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Hey friend, I'm Mel!

I'm a certified holistic nutritionist, certified health coach, plant-based food instructor, and a certified personal trainer. My passion is helping people like you transition to a plant-based diet, with easy step-by-step strategies that work. I'm committed to empowering you to heal through a plant-based lifestyle so you can freely live out your God-given purpose and thrive. Let's start today!