Valentine Sweet Potato Turmeric Truffles

Sweet Potato Turmeric Truffles 

  • 2 small sweet potatoes, about 1 cup, cooked
  • 2 tablespoons unrefined coconut oil
  • 1 tablespoons maple syrup
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • Pinch cardamom

How To Make

  1. Begin by roasting the sweet potatoes. Place whole sweet potatoes on a baking tray and roast at 375°F for 30 minutes, or until soft. Let cool.
  2. Once cooled, carefully peel sweet potatoes. Place peeled sweet potatoes and remaining ingredients in a high speed blender or food processor and pulse until mixture is smooth.
  3. Once pureed, set the mixture in the fridge to cool and firm up, about 30 minutes.
  4. Next, scoop the truffle filling into 2 teaspoon sized balls. Place them on a parchment lined tray and chill them in the freezer until firm, about 20 minutes.
  5. Once fully chilled, dip the truffles in the melted chocolate (see recipe below) using a fork so that the excess chocolate can drip off. Place dipped truffles back on the parchment-lined tray. Return the covered truffles to the fridge to fully set, and enjoy.

Melted Chocolate


  • ⅓ cup melted unrefined coconut oil
  • ⅓ cup raw cacao powder
  • 2 tablespoons maple syrup

How To Make

  1. Fit the bowl over a saucepan of water. Make sure the water does not touch the bowl. Heat the water to a simmer over medium heat.
  2. Turn off the heat and add the ingredients to the bowl, stirring gently to melt.

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