There are regular sweet potato pie balls and there are those that take the healthier, luscious and gourmet road. Introducing, our homemade Carob and Sweet Potato Truffles that are incredibly simple to make. No refined sugar and no artificial sweeteners. All natural, gluten-free, dairy-free and egg-free, these truffle snacks capture the velvety texture of sweet potatoes and utilize date syrup and carob powder as natural sweetener. Moreover, vegans would be happy to know that they can enjoy these as well!
There are tons of truffle ball recipes out there but what makes this one stand out — apart from being gluten free and vegan — is that it only uses natural sweetening agents as we’ve mentioned above. The almond butter-sweet potato combination contributes that subtly sweet and creamy consistency. It generally becomes a nutritious yet delectable background to any other added ingredient.
They are a breeze to make and these desserts are amazingly decadent! So good that it is hard to believe that there are no oils, butter or heavy cream involved in the picture. Our recipe also allows plenty of room for customization! In this case, we indulged in roasted carob powder, crushed pistachios and walnuts, real matcha and orange peel!
More Garnish Ideas for Carob and Sweet Potato Truffles
- Raw Carob Powder
- Sesame Seeds
- Crushed Almonds
- Crushed Pecans
- Dried Rose Petals
- Homemade Carob Chips
- Turmeric Powder
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RECIPE. Carob and Sweet Potato Truffles
- Food Processor (optional)
- Preheat oven to 400F. On a foil-lined rimmed baking sheet, add sweet potatoes. Bake for 50 minutes or until fork-tender.
- Remove from oven and let it sit until cool enough to handle.
- Halve potatoes and scoop out flesh, discarding skins. Transfer flesh to a large bowl and mash with a potato masher or fork.
- Add all the remaining ingredients and using a spatula, mix thoroughly.
- Alternatively, you may put the mashed sweet potato, almond butter, carob powder and date syrup in a processor and process until smooth. Add the rest of the ingredients and run the processor until everything's been fully combined.
- Scoop out the sweet potato mixture in 1-tbsp increments and roll into balls then roll in any coating of choice. Repeat with the rest of the mixture, arranging truffles on a parchment paper-covered tray. Refrigerate them for at least 30 minutes. To store, refrigerate in an airtight container for up to three days.