Sweet potato & date truffles
These little indulgences are full of clean ingredients for kids and also great for Mom and Dad to enjoy over a glass of red wine once the kids are asleep!
ingredients: Makes 15 truffles
1 large sweet potato, steamed, peeled and mashed
a handful of roughly crushed almonds
1 tablespoon ground coconut
200ml coconut milk
2 tablespoons honey
2 tablespoons unsweetened cacao
8 deseeded dates
a teaspoon of vanilla essence
a pinch of cinammon
shredded coconut for garnishing
In a mixing bowl add the mashed sweet potato, crushed almonds, ground coconut, cacao, vanilla essence and cinnamon. Mash together with a fork until evenly mixed.
Put the mash in a pan over medium heat and add the coconut milk and honey, stirring continually until an even liquid has formed.
Put the dates in a food processor and blend until they form a paste.
Add the dates to the mixture in the pan and cook for approximately 1 hour, until the mixture forms a thick paste which comes away from the sides of the pan with ease.
Place the mixture in the freezer to cool for 30 minutes.
Once chilled mould into 15 truffles and roll in shredded coconut.
Once prepared keep in fridge until consumed.
ingredients: Makes 15 truffles
1 large sweet potato, steamed, peeled and mashed
a handful of roughly crushed almonds
1 tablespoon ground coconut
200ml coconut milk
2 tablespoons honey
2 tablespoons unsweetened cacao
8 deseeded dates
a teaspoon of vanilla essence
a pinch of cinammon
shredded coconut for garnishing
In a mixing bowl add the mashed sweet potato, crushed almonds, ground coconut, cacao, vanilla essence and cinnamon. Mash together with a fork until evenly mixed.
Put the mash in a pan over medium heat and add the coconut milk and honey, stirring continually until an even liquid has formed.
Put the dates in a food processor and blend until they form a paste.
Add the dates to the mixture in the pan and cook for approximately 1 hour, until the mixture forms a thick paste which comes away from the sides of the pan with ease.
Place the mixture in the freezer to cool for 30 minutes.
Once chilled mould into 15 truffles and roll in shredded coconut.
Once prepared keep in fridge until consumed.