Sweet Potato Chocolate Truffles

You would just never guess that the gooey rich center of these truffles is made of sweet potatoes. I found this recipe in Deliciously Ella and couldn't resist whipping up a batch. I am a dessert junkie and since I've discovered the joys of clean cooking, I no longer feel any regret when indulging on sweet treats! Particularly when they are brimming with vitamins! These truffles are delightfully creamy, chocolatey and spectacularly wonderful. I couldn't stop myself from popping into the refrigerator all week sneaking bites of truffle. And because they're made from VEG, there was absolutely no guilt at all when I'd accidentally devoured three bars at a time. And maybe that happened on more than one occasion... who knows? Not me... don't mind the chocolate on my face.

Ella calls these treats brownies but they didn't have the dense nature I would expect from a brownies- instead they were rich and pillowy soft which felt much more like a truffle to me.

Sweet Potato Chocolate Truffles

You need:

• 2 medium/large sweet potatoes
• 14 pitted Medjool dates
• 3/4 cup + 2 tablespoons almond flour
• 3/4 cup + 1 tablespoon buckwheat flour 
• 4 tablespoons cacao powder
• 3 tablespoons maple syrup
• pinch of sea salt

For the icing:

• 2 tablespoons coconut oil
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 2 tablespoons cacao powder

Get cooking:

1. Preheat the oven to 350 degrees.
2. Peel the sweet potatoes and chop them into chunks (about 1 to 2 inch cubes) and steam them for 20 minutes until they are super soft to the prongs of a fork.
3. Add the sweet potatoes along with your dates into a food process. Process until very creamy and completely smooth.
4. Place the remaining ingredients into a bowl: almond flour, buckwheat flour, cacao powder, syrup and salt. Stir in the sweet potato date mixture. You will get a very dense mixture, keep stirring until thoroughly incorporated. 
5. Line a 9x9 or 8x8 baking dish with parchment paper. Add sweet potato truffle mixture to the dish and spread out evenly. 
6. Bake for 20-30 minutes. Prick with a toothpick, if it comes out clean, your truffles are ready!
7. Make your icing by melting all ingredients together and whisking until smooth. Place in the freezer for 15 minutes, them transfer to the fridge for another 15 minutes. 
8. Allow the truffles to cool in the baking dish for at least 10 minutes. Don't attempt to cut before then, they will fall apart and not set up properly. 
9. Once your truffles are cooled, distribute icing evenly. 
10. Cut into squares and store in the fridge!