The joy in serving these velvety morsels is in not telling anyone how they are made. After they have been savoured you can share the fact that they are made from wholesome ingredients in your pantry – including sweet potato!
Give them time to rest before dusting as the oats and coconut need to hydrate. Kids love shaping them too. Once they are all rolled, cut up strips of tissue paper to wrap each one. They only keep for a couple of days, but by that time they are sure to be polished off.
80ml Coconut Sugar (or Brown will do), to taste
60ml Coconut Oil
1 Cup Sweet Potato, cooked and mashed
1 Cup Rolled Oats
1 Cup Desiccated Coconut
2 TBSP Cocoa Powder, to taste
Coconut/Cocoa powder for dusting.
- Combine all ingredients in a bowl and knead lightly to combine – add the sweet potato while it is still warm for easy mixing. Adjust amount of cocoa according to taste. Use approximately 1 tablespoon of mixture and roll into small balls.
- Place on a baking sheet, cover and refrigerate for at least 1 hour (overnight is best).
- For the dusting, place a little desiccated coconut and cocoa powder in separate saucers. Roll each truffle in either coconut or cocoa for variation.
- Wrap individually in tissue paper or arrange on a serving plate to serve.