Need fuel for a long hike? A sweet treat in your kid’s lunchbox? Or something wholesome to satisfy a chocolate craving?

These sweet potato chocolate truffles are rich in minerals and slow-burning carbs, real food energy that lasts. No crash, no wrappers, no nonsense. Just simple, sustaining nourishment.

Makes 8-10 truffles depending on the size 

Ingredients

• 1 medium size sweet potato, cooked until very soft (either roasted or steamed)
• 1 1/2 cup shredded coconut
• 1 tbsp melted coconut oil
• 10 medjool dates, pitted
• 4 heaped tbsp raw cacao powder
• 2 tbsp Organised
• 1/2 tsp ground cinnamon 

For coating: 

• 90g dark chocolate, we used 85% cocoa
• A sprinkle of shredded coconut for decoration 

Method

1. Scoop out the flesh from the sweet potato and add it to a food processor together with the dates and coconut oil. Blitz until you have a fairly smooth puree.
2. Add in all the remaining ingredients to the food processor and blitz for 1 minutes. Scrape the sides and blitz again a couple of times. You should have a sticky batter. Using an ice cream scoop or a tablespoon shape the mixture into round balls and transfer them to a roasting tray covered with baking paper.
3. Transfer to the freezer for 30 minutes to set.
4. In the meantime melt the dark chocolate. Using a fork dip the truffles into the dark chocolate and place them back on the baking paper. Sprinkle each truffle with some shredded coconut.
5. Place in the fridge to set for the final 20-30 minutes.
6. If you have any leftovers store them in a container in the fridge for 4-5 days.