Chocolate truffles (with sweet potato)

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For about 40 small or 25 1″ truffles:

1 cup  sweet potato, steamed, or alternatively pumpkin purée
3/4 cup raw quality pecans, (soaked and dried if they have leftover felt covering), roughly chopped

200 gram (7 oz) quality vegan chocolate, dark ( 70%+) as a bar or vegan baking chips, divided (you may need almost double if you want to use a real thick and smooth coating)

2 Tbs coconut milk
2 Tbs sucanat (more, if your chocolate is very dark and unsweetened)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch of nutmeg
pinch of salt
1 tsp vanilla extract
2 drops orange extract
pinch of salt

2 tsp coconut oil

Steam the cubed sweet potato and set aside; chop the pecans to a rough texture in a food processor.
Melt first only about 3/4 of one chocolate bar (3 oz) in a double boiler or microwave until liquid. blend in coconut milk and sucanat. Mix thoroughly, the blend will get thick quickly. Set aside to cool slightly.

In a food processor, combine the steamed potato, cinnamon, ginger, nutmeg, salt, vanilla, and orange extract, blend in the chocolate and sugar blend. Cover and refrigerate for 30-60 minutes.
Then form the paste into 3/4″ balls; or rolls cut into smaller pieces. (I recommend smaller pieces, they look more precious and are easier to eat!)
Freeze on a parchment paper lined baking sheet for about 1 hour.

To cover with a final layer, melt the remaining chocolate in a double boiler until nice and liquid. Add the coconut oil for smoother consistency. Remove from heat or lower heat for to maintain a warm temperature. 
Use chopsticks or a fork to dip the truffles in chocolate until well coated, let overflow run off; then place on a small wire rack or a parchment lined baking sheet (the chocolate will melt down and create this ‘Darth Vader’ look when you use paper). If you use only little chocolate, you may roll the truffles in the molten chocolate, or dab the chocolate on, which will give them a rough, porcupine like truffle look. Cool in the refrigerator and remove abt. 10 minutes before serving. ©2014Sabineart.com

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