Chocolate Sweet Potato Bliss Balls
Easy, nutritious and packed full of flavour
Ingredients
- ½ cup cooked and cooled mashed sweet potato (see method). This is approximately half a medium sweet potato
- 1 cup dried, pitted dates
- 1 cup water
- 1¾ cup almond meal use ground sunflower seeds for a nut-free alternative
- ⅓ cup cocoa or cacao either works fine
- 3 tbsp extra virgin coconut oil this must be coconut as it's what 'sets' the bliss balls
- extra cocoa or cacao for dusting optional
Instructions
- Pre-heat the oven to 180 Celsius
- First, cook the sweet potato. Wash the sweet potato and chop into chunks. Do not peel (keeping the peel on increases the fibre content of the recipe).
- Line a baking tray with baking paper, place the sweet potato on the lined baking tray
- Bake the sweet potato 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 bliss ball mixture. Place the dates in a small bowl and cover with the water to rehydrate, for 15 minutes, then drain the water. Reserve this water in case you need it later
- Check the sweet potato. To test if it's 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 (or mash) 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
- 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
- Finally, 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 from the soaked dates – 1 tablespoon at a time
- Now that your mixture is incorporated, it's now time to roll the balls. 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
- Store in an airtight container, in the fridge, for up to 1 week