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Sweet Potato and Cocoa Truffles
Sweet Potato and Cocoa Truffles

Sweet Potato and Cocoa Truffles

with almond, cinnamon, lemon, grated coconut and orange

Delicious, with only naturally present and super easy sugars. Try taking the little ones to the kitchen and try this healthy and irresistible recipe!


80 min

95 kcal

20 doses

Median

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Almonds Unpeeled (optional)

3 Tbsp

Honey (optional)

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

95 kcal

399 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

Please note that if you participate in the workshop, you must bake the sweet potato in advance.

01

Cut the potatoes in two lengthways.

02

Bake the sweet potatoes and let them cool.

03

With the help of a robot, processor or magic wand, transform the sweet potato halves, coconut oil, orange and lemon zest and 3 c. cocoa soup into a thick paste.

04

Place in the freezer for 10 min.

05

In the meantime, you can toast the almonds in a frying pan and chop them (almonds are optional).

06

Remove from the cold, wrap the chopped roasted almonds in the dough and mold into small balls (12-16 units). Optionally you can add a little honey to sweeten it.

07

Pass them through the remaining amount of cocoa and refrigerate at least 1 hour.

08

It is ready to serve.

Note: this recipe is for 16-20 truffles. An individual dose is equivalent to 1 truffle.

Utensils

Ovenproof dish

Ovenproof dish

Food processor

Food processor

Paring knife

Paring knife

Frying pan / skillet small

Frying pan / skillet small

Bowl meddium

Bowl meddium

Grater

Grater
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