In a parallel universe, these might have been called a Ferrero Rocher - gooey chocolate encasing a whole hazelnut centre and exterior clad in toasted chopped hazelnuts. But thereafter the similarity ends with the ambassador's treat. There is no wafer shell nor refined sugar (or fancy gold wrapper that can be fashioned into a toy ring should the urge arise to spontaneously propose). On the plus side they contain a hefty portion of sweet potato, containing fibre, potassium and beta-carotene.
They are naturally sweetened with dates and the sweet potato. Enjoy them coated in either toasted hazelnuts, unsweetened dessicated coconut or rolled in unsweetened cacao/ cocoa powder. They are also delicious covered in melted dark chocolate and allowed to set, creating a crunchy case for the soft truffle-like centre.
Hazelnut Centre Sweet Potato Chocolate Truffles
(AKA Sweet Potato Ferrero Rochers)
Dairy-free, Gluten-free, Grain-free, Refined Sugar-free
Makes 20 truffles
Ingredients:
325g cooked sweet potato flesh (approx 1 medium, baked or microwaved in skin, peeled and cooled)
1 cup (125g) soft pitted dates (soak briefly if hard, then drain)
4 rounded tbsp (approx 100g) unsweetened almond butter or hazelnut butter
3 tbsp cacao or unsweetened cocoa powder
1 tbsp lucuma powder (optional)
1/2 tbsp tamari (or use a big pinch of sea salt)
1 tsp vanilla extract
20 whole hazelnuts
Optional to coat: chopped toasted hazelnuts, cacao/cocoa powder, melted dark chocolate, unsweetened dessicated coconut
Instructions:
1. In a food processor, combine sweet potato, dates, nut butter, cacao/cocoa powder, lucuma, tamari and vanilla. Process until smooth, scraping down sides as needed.
2. Transfer mixture to a freezer proof lidded container and freeze for approx 2 hours, or until firm enough to roll into balls but not frozen solid.
3. Roll a tablespoonful of mixture in hands, embedding a whole hazelnut in the centre. If coating, roll gently in desired coating before laying on a baking sheet lined with baking paper.
4. Continue with remaining mixture. Transfer baking sheet to freezer for truffles to set.
5. Store in refrigerator or freeze and defrost for a few minutes prior to eating.
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| Hazelnut Centre Sweet Potato Chocolate Truffles |
They are naturally sweetened with dates and the sweet potato. Enjoy them coated in either toasted hazelnuts, unsweetened dessicated coconut or rolled in unsweetened cacao/ cocoa powder. They are also delicious covered in melted dark chocolate and allowed to set, creating a crunchy case for the soft truffle-like centre.
Hazelnut Centre Sweet Potato Chocolate Truffles
(AKA Sweet Potato Ferrero Rochers)
Dairy-free, Gluten-free, Grain-free, Refined Sugar-free
Makes 20 truffles
Ingredients:
325g cooked sweet potato flesh (approx 1 medium, baked or microwaved in skin, peeled and cooled)
1 cup (125g) soft pitted dates (soak briefly if hard, then drain)
4 rounded tbsp (approx 100g) unsweetened almond butter or hazelnut butter
3 tbsp cacao or unsweetened cocoa powder
1 tbsp lucuma powder (optional)
1/2 tbsp tamari (or use a big pinch of sea salt)
1 tsp vanilla extract
20 whole hazelnuts
Optional to coat: chopped toasted hazelnuts, cacao/cocoa powder, melted dark chocolate, unsweetened dessicated coconut
Instructions:
1. In a food processor, combine sweet potato, dates, nut butter, cacao/cocoa powder, lucuma, tamari and vanilla. Process until smooth, scraping down sides as needed.
2. Transfer mixture to a freezer proof lidded container and freeze for approx 2 hours, or until firm enough to roll into balls but not frozen solid.
3. Roll a tablespoonful of mixture in hands, embedding a whole hazelnut in the centre. If coating, roll gently in desired coating before laying on a baking sheet lined with baking paper.
4. Continue with remaining mixture. Transfer baking sheet to freezer for truffles to set.
5. Store in refrigerator or freeze and defrost for a few minutes prior to eating.
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