Sweet Potato & Orange Chocolate Truffles - Refined Sugar Free

By Aileen Cox Blundell

I have been thinking a lot over the past few weeks about sweet potatoes, which I know seems a little odd to many. They are so delicious, sweet and full of vitamins, minerals and potassium so it made sense to me to use them in other ways than just adding to cake or having as a savoury dish. I’ve been experimenting using them in various dishes so brace yourself for many more crazy sweet spud recipe.

So it went a little like this… On Sunday night little Oscar was teething and awake for a lot of the night, so I spent a lot of time lying in bed, listening to him and thinking, planning and plotting new recipe for the next few months. Already I don’t eat any refined sugar and over the past month, I am trying to use even more fresh fruit and vegetables in my recipe. Enter the sweet potato to the 4 am thoughts. I keep a book beside my bed and write down the crazy combinations I have for food, some work, some don’t but this one in my head made complete sense (even at 4 o’clock in the morning).

Monday morning I announced to my children ‘I’m making sweets today and I’m making them from sweet potatoes!’ My 9 year old almost fell on the floor laughing and walked out the door mumbling how his Mam has completely lost her mind. Challenge on!

It started with a cup of puréed, roasted sweet potato. My aim was to make it taste like a sweet delicious treat and not like a sweet spud. I had recently purchased a natural orange oil in Tesco and it all went from there. A little bit of juice, a little bit of zest, orange oil and coconut oil melted in a saucepan with only 6 Medjool dates. It turns into a caramel like a mixture, thick and deliciously inviting and when I added the sweet potato it was like it was always meant to be.

I left the mixture in the freezer for 30 minutes but it was still a little too wet so I added some coconut flour to it and that worked perfectly. I rolled the dough into little sweet potato, orange balls and let them set in the fridge for an hour before sticking a cocktail stick into each one and then dunking in raw, tahini chocolate. I placed back into the fridge to let the chocolate set and then repeated the dunking.

The result was amazing! Honestly, these are probably the best recipe I have made (and I know I say that every time) but seriously they are so delicious. They do not taste like sweet potato at all, they taste like coconutty, fudgy, orange sweets and they are amazing (if I do say so myself). Yet there is more sweet potato in there than any other ingredient.

The real test would be the kids. Roll in Star Wars music….In they came from school, staaaaaaaaaaaarving like most kids from school are. There is their mother, at the door, a plate of chocolates, facial expression that says only ‘please try them, please try them’ (they can’t refuse the puppy dog Momma’s eyes). In the chocolates go! And there it was…smiles and I am now going to quote my son “these are not as gross as they sounded this morning, they’re actually pretty good”.

42 chocolates and only 24 left for photos, I think that’s a good result 😀

Sweet Potato & Orange Chocolate Truffles – Refined Sugar Free

Aileen Cox Blundell

Refined Sugar Free Baby Led Feeding. Healthy Homemade Baby Food Recipes. Delicious baby weaning recipe, healthy treats for babies and toddlers.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Natural Treats

Cuisine No Bake Recipes, Easter Recipes, Chocolate Recipes, Freezer Friendly Recipes, Coconut Recipes, Sweet Potato Recipes, Baby Finger Foods, Quick and Easy Recipes, Vegetable Recipes, Toddler Recipes, Make Ahead Recipes, Recipes for Fussy Eaters, Fruit Recipes, BLW Recipes 9-12 Months, BLW Recipes 12 Months+

Servings 42 Chocolates

Ingredients

  

1x2x3x

• 1 Cup Puréed Roast Sweet Potato
• 6 Medjool Dates
• 6 Tablespoons Coconut Oil
• 1 Teaspoon Orange Oil of if you don’t have it vanilla extract
• Zest of 1/2 Orange
• Juice of 1/2 Orange
• 4 Tablespoons Coconut Flour
• 100 g Cacao Butter
• 1 Tablespoon Maple Syrup
• 1 and 1/2 Tablespoons Cacao Powder
• 1 Teaspoon Orange Oil or Vanilla Extract
• 3 Tablespoons Tahini
• 2 Tablespoons Cashew Butter leave out for nut free

Instructions

 

• Pre-heat oven to 180ºCWash the sweet potato (I don’t even peel) and cut into large chunks, drizzle with a little olive oil
• Roast until soft which takes about 40minutes
• When cooked the sweet potato comes away from the skin easily
• The add to a blender, purée and then measure a cup for your truffles then set aside to cool
• Mean-while add the coconut oil, dates, orange zest and juice and orange oil to a sauce pan and bring to the boil
• Reduce the heat to medium and keep stiring until the dates break down and the mixture starts to become like a thick caramel
• The oil will separate but thats o
• Pour the mixture into a bowl and then add the puréed sweet potato and coconut flour and stir until it becomes nice and thick
• Place the bowl into your freezer for about 20 minutes to allow the coconut oil to set
• Roll the dough into little balls
• I made them pretty small and got 42
• Put a cocktail stick into each one to make dunking into the chocolate easier
• It keeps them clean and smudge free, then place into the fridge again until your ready to dunk
• Melt the cacao butter, orange oil and maple syrup in a bowl over a saucepan of water
• Make sure the water doesn’t touch the bowl as it will destroy the good qualities in the chocolate
• When the cacao butter is melted take off the heat and add the the cacao powder, tahini and cashew butter and stir well until totally soft and chocolatey
• I pour the chocolate in the fridge to allow to slightly go a bit thicker as it coats the truffles better
• Dunk each one until totally covered and then place on parchment paper
• Allow to set and then repeat
• Eat! Eat! Eat!

Notes

Can be stored in a freezer for 3 months (if you get that long). Defrost for about 30 minutes before serving.

Keyword freeze, hand, carrot, box, time

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Sweet Potato & Orange Chocolate Truffles – Refined Sugar Free

No ratings yet

Prep: 30 minutes minutes

Total: 30 minutes minutes

Servings: 42 Chocolates

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Refined Sugar Free Baby Led Feeding. Healthy Homemade Baby Food Recipes. Delicious baby weaning recipe, healthy treats for babies and toddlers.

Ingredients

• 1 Cup Puréed Roast Sweet Potato
• 6 Medjool Dates
• 6 Tablespoons Coconut Oil
• 1 Teaspoon Orange Oil of if you don't have it vanilla extract
• Zest of 1/2 Orange
• Juice of 1/2 Orange
• 4 Tablespoons Coconut Flour
• 100 g Cacao Butter
• 1 Tablespoon Maple Syrup
• 1 and 1/2 Tablespoons Cacao Powder
• 1 Teaspoon Orange Oil or Vanilla Extract
• 3 Tablespoons Tahini
• 2 Tablespoons Cashew Butter leave out for nut free

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Method

• Pre-heat oven to 180ºCWash the sweet potato (I don’t even peel) and cut into large chunks, drizzle with a little olive oil
• Roast until soft which takes about 40minutes
• When cooked the sweet potato comes away from the skin easily
• The add to a blender, purée and then measure a cup for your truffles then set aside to cool
• Mean-while add the coconut oil, dates, orange zest and juice and orange oil to a sauce pan and bring to the boil
• Reduce the heat to medium and keep stiring until the dates break down and the mixture starts to become like a thick caramel
• The oil will separate but thats o
• Pour the mixture into a bowl and then add the puréed sweet potato and coconut flour and stir until it becomes nice and thick
• Place the bowl into your freezer for about 20 minutes to allow the coconut oil to set
• Roll the dough into little balls
• I made them pretty small and got 42
• Put a cocktail stick into each one to make dunking into the chocolate easier
• It keeps them clean and smudge free, then place into the fridge again until your ready to dunk
• Melt the cacao butter, orange oil and maple syrup in a bowl over a saucepan of water
• Make sure the water doesn’t touch the bowl as it will destroy the good qualities in the chocolate
• When the cacao butter is melted take off the heat and add the the cacao powder, tahini and cashew butter and stir well until totally soft and chocolatey
• I pour the chocolate in the fridge to allow to slightly go a bit thicker as it coats the truffles better
• Dunk each one until totally covered and then place on parchment paper
• Allow to set and then repeat
• Eat! Eat! Eat!

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Recipe Notes & Tips

Can be stored in a freezer for 3 months (if you get that long). Defrost for about 30 minutes before serving.

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