Cosmic Sweet Potato Chocolate Truffles
Serves: about 45 truffles
  • 1 medium sweet potato
  • 1 cup hazelnuts or almonds
  • ¾ cup chopped dark chocolate/chocolate chips (I like these)
  • 1 cup soft dates - pitted
  • ½ cup sesame tahini or any nut/seed butter of choice
  • ¼ cup almond butter
  • 2 tablespoons neutral unrefined coconut oil - soft, at room temperature
  • 2 tablespoons cacao powder
  • pinch sea salt
  • cacao powder (new favorite brand)
  • matcha powder
  • turmeric powder
  • bee pollen (vegans beware)
  • dried lavender flowers
  1. Preheat oven to 400° F (200° C).
  2. Prick sweet potato several times with a fork and bake for 30-40 minutes, or until soft throughout. Set aside to cool. Lower the heat to 350° F (180° C).
  3. Spread the nuts on a baking sheet and toast in the oven for 10 minutes. Grind into a meal in a food processor and set aside.
  4. Melt chocolate on a double boiler.
  5. Peel sweet potato and add it to a food processor, along with dates, tahini, almond butter, coconut oil, cacao powder, salt and melted chocolate. Process until well combined. Add ground nuts and pulse to incorporate. Chill the mixture in the refrigerator for 30 minutes to 1 hour to let it firm up.
  6. Using 1 tablespoon of truffle mixture per truffle, gently roll into a ball between the palms of your hands, then roll in any coating of choice. Repeat with the rest of the mixture, arranging truffles on a parchment paper-covered tray or a cutting board. Keep in the refrigerator or even the freezer. Take out right before eating - the truffles will never be completely frozen.
Recipe by Golubka Kitchen at