Cosmic Sweet Potato Chocolate Truffles

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Cosmic Sweet Potato Chocolate Truffles

Ingredients

Instructions

  1. 1
    Preheat oven to 400° F (200° C).
  2. 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. 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. 4
    Melt chocolate on a double boiler.
  5. 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. 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.

We made and photographed these beauties this past winter, but they kept getting pushed back on the blog post schedule, as something more seasonal or appropriate always came up. I recently re-made them for a birthday party, with big help from Paloma, who is home for summer break before she becomes a third-grader, and expressing lots on interest in participating in the kitchen. The truffles were such a hit at the party, that I decided to post them right away, since they passed the real life test with flying colors.

Cosmic Sweet Potato Chocolate Truffles | Golubka Kitchen

Although there are millions of good vegan truffle recipes out there, this particular recipe is a bit different from most date and nut-based truffles – the velvety truffle texture here comes from sweet potato and nut butters, while dates are used as a sweetener (if looking for an easy date-based raw truffle recipe, here is a good one we posted 6! years ago). Sweet potato is generally a life-saver when it comes to vegan baking and desserts. It contributes that sought-after, creamy texture, with a very mild, subtly sweet taste that generally becomes background to any other added flavor, plus there is the bonus of having a nutritious root vegetable in your dessert.


Cosmic Sweet Potato Chocolate Truffles | Golubka KitchenCosmic Sweet Potato Chocolate Truffles | Golubka Kitchen

There are a few good reasons healthy truffles are so adored in the community – they are a breeze to make, and the result is surprisingly decadent, in this particular case so much so, that it’s hard to believe there is no heavy cream or butter involved. The recipe leaves plenty of room for customization, too – add hemp hearts, goji berries, maca/mesquite powders, spirulina, or any other superfood powders.

Cosmic Sweet Potato Chocolate Truffles | Golubka KitchenCosmic Sweet Potato Chocolate Truffles | Golubka Kitchen

Deciding on the natural superfood sprinkles is fun, and the possibilities here are endless. Paloma pointed out that, once coated, these truffles looked like various planets she’s been learning about, so that’s the origin of the cosmic name. She had fun assigning planet names to each particular coating and color – if I remember correctly, matcha was for Earth, while lavender represented Venus, turmeric – Mars, and so on. Enjoy!

Cosmic Sweet Potato Chocolate Truffles | Golubka KitchenCosmic Sweet Potato Chocolate Truffles | Golubka Kitchen

Cosmic Sweet Potato Chocolate Truffles
 
Serves: about 45 truffles
Ingredients
  • 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

sprinkles

  • cacao powder (new favorite brand)
  • matcha powder
  • turmeric powder
  • bee pollen (vegans beware)
  • dried lavender flowers
Instructions
  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.
3.5.3208

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (9)

See what other home cooks are saying about this recipe

S

Shilps

I made these after having them on my pinterest board for YEARS! I loved the truffle base, but I found most of the “sprinkle” options to be extremely unpalatable! The lavender tasted like soap, the matcha and turmeric were very bitter! These are not suitable for a crowd that isn’t used to eating “natural” foods. Next time, I would stick with the cocoa powder, and maybe some coconut flakes or chopped nuts.

E

Emily

Made these this afternoon on a cloudy, grey day. Great way to bring a pop of color & flavor into the spring season. Thanks for the inspiration!

U

Ula

I made it and it’s a m a z i n g. Again. My favourite blog. thank you :)

S

Shannon

Any thoughts on a substitution for coconut oil? Allergies prevent use. Thank you in advance! Your site is lovely

R

Roberta

Hi i am doing a class project on Chanotiwn. I have found your blog on the net and felt that it is very suitable to be used in our project. Is it possible to allow us to use your blog for our project?

G

Genevieve

Do you happen to have a measurement for the sweet potato in cups post cooking? I swear the only sweet potatoes I can find in store right now are the size of a small baby.

N

Natalia

Always delicious and purely beautiful! Can’t wait to try this recipe, thanks, Anya!

H

Hana | Nirvana Cakery

Oh, I love these! So perfect for a quick healthy treat:)

V

valentina | sweet kabocha

Oh they seems so soft! I love sweet potatoes