Naturally sweetened with dates, sweet potato, and just the right amount of tang from the cranberries, these chocolate covered truffles are delicious enough to make anyones mouth water. Not only that, but they can be easily be made AIP Paleo compliant, with a simple substitution of carob for the unsweetened cocoa powder. Because of all of the chocolate lovers in my house, I chose to go with the cocoa version for the photos, however, I can promise you that they come out just as scrumptious with carob. Truly, these truffles are very versatile, as they can easily be made with orange sweet potato, or any freeze dried fruit that is readily available, such as strawberry or raspberries. At first, I wasn’t sure how my family was going to react to truffles made with sweet potato, after all, it is technically a vegetable. However, after my mother went back for seconds, and with even my father saying they were amazing, I knew that the truffles were a clear winner. What is even greater, is that you cannot tell that the base is made with sweet potato, except for the luxurious, fluffy, and smooth texture that it lends to the truffle’s filling. Though they should be stored in the fridge for maximum shelf life, they hold up surprisingly well at room temperature. In the end, the truffles were not only a hit with my family, but also with various friends that I shared with them, ensuring that they are the perfect treat to gift and enjoy this Valentine’s Day!
Chocolate Covered Cranberry Truffles
- 3/4 cup freeze dried cranberries
- 8 medjool dates – pitted
- 1/2 cup white Japanese sweet potato puree
- 1/4 cup non-hydrogenated palm shortening
- 1 tbsp sweet potato flour
- 1/8th tsp sea salt
- 1/3 cup non-hydrogenated palm shortening
- 1/3 cup unsweetened cocoa powder (or) carob powder
- 3 tbsp maple syrup *Omit if using carob
- 1/4 tsp sea salt
- Peel and chop sweet potato, boiling until fork tender (10-15 minutes), and pureeing in a food processor until smooth.
- In a small bowl, soak pitted dates for 5-10 minutes until soft.
- Back in the food processor, blend freeze dried cranberries until a powder has formed.
- Add the sweet potato, pitted dates, palm shortening, and sea salt, and continue to puree until fully combined.
- Add in sweet potato flour and pulse until fully incorporated.
- Using a cookie scoop, scoop dough onto a cookie sheet that is placed on top of a parchment lined baking sheet.
- Place in freezer and allow to set while making the topping
- In a small sauce pan, heat palm shortening and maple syrup until the shortening is melted.
- Whisk in cocoa powder until smooth, taking the pan off of the heat.
- Once the truffles are set and are cold, spoon chocolate coating over the truffles until fully covered, placing back in the freezer to harden if necessary.
Sweet potato flour can easily be substituted for coconut, tiger nut, tapioca, or arrowroot.
Matthew 5:43-45 ““You have heard that it was said, ‘Love your neighbor and hate your enemy.’ But I tell you, love your enemies and pray for those who persecute you, that you may be children of your Father in heaven. He causes his sun to rise on the evil and the good, and sends rain on the righteous and the unrighteous.”