Sweet Potato Turmeric Walnut Truffles (vegan, gluten & grain free)
3 cups of baked sweet potatoes (probably a large one or two medium ones)
1 cup of walnuts
1/2 cup coconut flour
1 cup of dried apricots
2 tbsp of almond butter or tahini
1 tsp of cinnamon
1/2 tsp of ginger
1/2 tsp of golden latte blend (or just turmeric)
1 tsp vanilla extract
pinch of sea salt
Preheat the oven at 200 C. Poke holes in the potatoes with a fork and bake them for 30-40 minutes until they’re soft when you stick a knife into them. You could also steam them but they taste so much better when baked.
Of course if you have leftover sweet potatoes, skip this step.
Allow sweet potatoes to cool and peel them.
Place the walnuts to a food processor and blend until fine.
Add the sweet potatoes along with the rest of the ingredients until the mixture is smooth and sticks together to form a dough. (depending on the moisture of your potatoes, you may need to add a bit more coconut flour if the dough is too sticky)
Transfer to a bowl and refrigerate for 10-15 minutes as it will be soft and it will be easier to work with this way.
Then, scoop it out using a spoon and roll into small truffles.
You can roll them in walnuts like I did or coconut, cacao, anything that you like.
Chill in the freezer for about 10-15 minutes until cool and enjoy with a spiced latte or a hot chocolate!
Store in an airtight container in the freezer and let thaw for 10 minutes when you need one.