Vegan sweet potato chocolate truffles

Vegan sweet potato chocolate truffles with dates, cocoa, almond flour and cinnamon: soft, chocolatey and with no refined sugar – an easy dessert from a few ingredients.

At a glance

• Serves 6
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 115 kcal per serving
• Protein: 3 g
• Fat: 4 g
• Carbs: 18 g

Ingredients

• 200g sweet potatoes
• 6 dates
• 3 tbsp pure cocoa powder
• 50g almond flour
• 1 pinch of cinnamon

Method

You’ll need: oven · blender · food processor · sieve

1. Bake the sweet potato in the oven at 200 °C (180 °C fan) for 40–45 min until completely soft, then leave it to cool.
2. Soak the dates briefly in hot water, then drain them well.
3. Put the sweet potato, dates, cocoa powder, almond flour and cinnamon in a blender or food processor.
4. Blend everything to a smooth mixture you can shape. If it's very soft, chill it briefly.
5. Shape the mixture into small truffles and roll them in a little extra cocoa powder if you like.
6. Serve well chilled, and keep them in the fridge until then.

Good to know

These truffles are soft, dense and pleasantly chocolatey. I like them because they come together from very simple ingredients without much effort. They taste best straight from the fridge.

Swaps

Dates → dried figs (more calcium, a little less caramel-like sweetness); cinnamon → vanilla (milder flavour, good for children); cocoa powder → carob powder (caffeine-free and naturally sweeter)

Allergens

Contains almonds, so not suitable for people with a tree nut allergy; easy to manage for children in small, soft portions, and during pregnancy the ingredients are generally unremarkable in normal kitchen amounts.

Dairy-free recipes