Sweet Potato & Orange Chocolate Truffles – Refined Sugar Free
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
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.