The Australian Carob and Sweet Potato Truffles
Equipment
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Food Processor (optional)
Ingredients
- 2 pcs sweet potatoes, medium-sized
- 1/2 cup real almond butter
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsps real date syrup
- 1 tsp real vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
Garnish
- 3 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
- 3 tbsp crushed roasted and salted pistachios
- 3 tbsp crushed walnuts
- 2 tsp orange peel
- 1 tsp real and organic green matcha powder
Instructions
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Preheat oven to 400F. On a foil-lined rimmed baking sheet, add sweet potatoes. Bake for 50 minutes or until fork-tender.
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Remove from oven and let it sit until cool enough to handle.
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Halve potatoes and scoop out the flesh, discarding skins. Transfer flesh to a large bowl and mash with a potato masher or fork.
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Add all the remaining ingredients and using a spatula, mix thoroughly.
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Alternatively, you may put the mashed sweet potato, almond butter, carob powder and date syrup in a processor and process until smooth. Add the rest of the ingredients and run the processor until everything’s been fully combined.
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Scoop out the sweet potato mixture in 1-tbsp increments and roll into balls then roll in any coating of choice. Repeat with the rest of the mixture, arranging truffles on a parchment paper-covered tray. Refrigerate them for at least 30 minutes. To store, refrigerate in an airtight container for up to three days.
