Sweet Potato Chocolate Truffles

Preheat oven to 400 degrees Fahrenheit.

Prick sweet potatoes and bake for 30-40min or until soft. Take sweet potatoes out of oven and allow to completely cool. Remove skin once cooled and set aside.

Reduce oven heat to 350 degrees Fahrenheit and toast hazelnuts on baking sheet for 10 minutes or until golden brown.

Spread a thin layer of shredded coconut evenly on a baking sheet and toast for 5-10 minutes. Stir after a couple of minutes to ensure even color. Let shredded coconut cool to room temperature before use. These toast very quickly, so keep an eye on them

Melt chocolate on a double boiler.

Add toasted hazelnuts to blender/ food processor and pulse until chopped. Set aside.

Place dates, almond butter, and coconut oil in blender/food processor and blend till smooth. Then add sweet potato, cacao powder, salt and melted chocolate into blender/ food processor and blend till smooth. The mixture will be very thick so blending dates first will help get a smoother consistency.

Combine truffle mixture and chopped nuts in a bowl and place in the refrigerator for at least 45 minutes to 1 hour to set up.

Place toasted coconut flakes on a plate and scoop 1 Tbsp of chilled truffle mixture onto plate. Cover with coconut flakes and then roll between your hands to form a ball. You can roll truffle mixture between hands first if you like, but the mixture will not completely firm up so it will be messier. Place truffles on serving tray and keep in the refrigerator or freezer (truffles will not completely freeze) before serving. They keep for at least a week in the freezer.