RECIPE: Chocolate and sweet potato truffles

22 April 2016

Perfect for kids, as an adult snack for work/on the run, these morsels of goodness are our new fav go-to sweet yummy!

Those who know me know I am obsessed with sweet potato. It’s a great source of slow-release carbohydrate, packed full of fibre, vitamins and minerals and it tastes great too! And chocolate and sweet potato is the ultimate flavour combo! Don’t believe me? Try them for yourself!

Before you start

  • If you need a nut free alternative, replace the almond meal with ground sunflower seeds (simply grind the sunflower seeds on their own, in a blender to form a flour)
  • Should you use cocoa or cacao? Read my article here.
  • If the recipe turns out too wet, add some more almond meal until it is dry enough to roll into balls.
  • If the recipe turns out too dry, simply add a tablespoon of water until you reached the desired consistency.
  • The recipe requires you to bake the potato first. You can do this the day before.
  • To make life simple, bake double the amount of sweet potato you require for this recipe. That way, you have leftovers to toss through a salad, make into a soup, add to stews or munch on as snacks.
  • You don’t have to dust them in cocoa. If short on time, just skip this step.


Prep time: 20 mins
Total time: 20 mins
Serves: 10-20

  • 1/2 cup cooked mashed sweet potato (see method), which is approximately half a medium sweet potato
  • 1 cup dried, pitted dates
  • 1 cup water
  • 1 and ¾ cup of almond meal (or ground sunflower seeds if you need a nut-free alternative)
  • 1/3 cup cocoa or cacao
  • 3 tablespoons coconut oil
  • Extra cocoa or cacao for rolling the truffles in


1. Pre-heat the oven to 180 Celsius.

2. Wash the sweet potato and chop into chunks. Do not peel (keeping the peel on increases the fibre content of the recipe).

3. Line a baking tray with baking paper.

4. Place the sweet potato on the lined baking tray.

5. Bake the sweet potato until soft. This is anywhere from 30-45 minutes, depending upon the size of your sweet potato pieces.

6. While the sweet potato is cooking, prepare the dates by placing them in a small bowl and covering with the water.

7. Allow the dates to soak for a minimum of 15 minutes. You can leave them longer if you wish.

8. Drain the water from the dates.

9. To test if sweet potato is ready, insert a knife into the middle of a piece and if the knife goes in easily, it is cooked. This recipe works best if the sweet potato is nice and soft.

10. Once the sweet potato is cooked, remove from the oven and blend until nice and smooth. You don't need to wait for the sweet potato to cool.

11. Transfer the blended sweet potato to a large bowl.

12. Using the same blender, take the soaked dates and blend until smooth. You don't need to wash the blender in between. It's ok if there is still some sweet potato in there.

13. Transfer the date mixture into the large bowl with the sweet potato and mix with a spatula or wooden spoon to combine.

14. Add the almond meal and cocoa to this mixture and mix well.

15. Add the coconut oil. You may need to use your hands at this point to really incorporate the oil into the rest of the ingredients.

16. The mixture should come together like a dough. If it is too wet and sticking to your hands, add some more almond meal. If too dry and keeps crumbling, add some water - 1 tablespoon at a time.

17. Now that your mixture is incorporated, making sure your hands are clean, take some of the mixture into your hands.

18. Using the palms of both hands, roll the mixture into a ball. This is your truffle.

19. If you wish, you can now dust the truffle in cocoa. To do this, place some cocoa into a small bowl and drop your truffle into the bowl. Swirl the bowl around to coat the ball evenly. Use your hands or a spoon to remove the truffle from the bowl and place onto a serving plate.

20. Continue until you have used all of your mixture.

21. Place in the fridge to firm up, or if you like them nice and soft you can eat them immediately.

Nutrition facts

  • This is a great bite-sized snack packed full of nutrients. Just be mindful of your portion size.
  • Almonds contain protein and fibre to keep you fuller for longer and heart-healthy fats.
  • Sweet potato is packed full of fibre for a healthy digestive system, Vitamin A and Vitamin C (antioxidants). It is a fabulous source of carbohydrate which provides a steady stream of energy, without large spikes in blood sugar levels.
  • The addition of coconut oil helps you to absorb greater amounts of the Vitamin A from the sweet potato.

How do you like to eat sweet potato?

For more sweet potato inspo head to our popular sweet potato chocolate cake and check out our food hack on how to smuggle veggies into foods your kids will love.

Written by

Tara Leong

Tara Leong is a university-qualified nutritionist renowned for her no-nonsense approach to nutrition and health. A new mum and keen cook, she debunks popular nutrition myths, teaching people how to live a healthy life without the fad diets. Tara is passionate about advocating a fear-free and guilt-free way of eating because life is too short not to enjoy a slice of chocolate cake. Find Tara on Facebook at The Nutrition Guru and the Chef and at Baby Guru Nutrition. To book a consultation with Tara, head to

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