- Skill Level: Beginner
- Serves: 24
- Start to Finish: 1 hour, 45 minutes
- 15mg Sodium
- 9g Carbs
- 2g Fiber
- 3g Fat
- 1g Saturated Fat
- 2g Protein
- 21mg Calcium
- 0mg Iron
Not only for pies, sweet potatoes caramelize when baked long enough, lending a creamy natural sweetness to typically high-fat dessert.
- 1 large or 3 small sweet potatoes
- 1 cup raw almonds
- 1 cup pitted dates
- 3/4 cup gluten-free rolled oats
- 1 tablespoon organic coconut oil
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- Pumpkin seeds, for garnish (optional)
- Goji berries, for garnish (optional)
- Sesame seeds, for garnish (optional)
- Raw cocoa powder, for garnish (optional)
1. Preheat oven to 350 degrees. Bake sweet potatoes for 30 to 40 minutes, continually checking by sticking a knife in the middle. Remove potatoes from oven when very soft and natural sugars have started to caramelize on the outside. Allow to cool at room temperature about 30 minutes.
2. Place potato flesh and remaining ingredients except garnishes in a food processor. Process until is smooth and well combined, similar to a dough. Divide mixture into sixths and divide each sixth into four pieces so you have 24 pieces. Roll each into a ball in the palm of your hand. Chill in the freezer for 10 to 15 minutes until cool.
3. Roll each truffle in garnishes as desired.
Recipe provided by McKel Hill, R.D., of NutritionStripped.com