Looking for the perfect Valentine's Day treat that's as indulgent as it is wholesome? These Chocolate Sweet Potato Truffles tick all the boxes! With a rich, velvety, mousse-like filling encased in a delicate dusting of cocoa powder, they're the ultimate guilt-free indulgence. The natural sweetness of sweet potatoes pairs beautifully with the deep, bitter notes of dark chocolate, creating a decadent, melt-in-your-mouth truffle that feels luxurious but is packed with nutrients. Whether you're sharing them with a loved one or treating yourself, these truffles are the perfect way to say "I love you"—to your taste buds and your body!

These truffles don't just taste divine—they're a nutritional powerhouse! Purple sweet potatoes are rich in antioxidants like anthocyanins, which promote heart health and glowing skin. They're also high in fibre, keeping you full and satisfied. Dark chocolate adds a dose of magnesium and iron, while its antioxidants boost mood and support overall well-being—perfect for a Valentine's Day pick-me-up! Sweetened naturally with honey, these truffles are free from refined sugars but still deliver that irresistible, silky-smooth sweetness. Plus, they're easy to make ahead, making them the perfect thoughtful homemade gift or a sweet treat to enjoy throughout the week. 

Decadent Chocolate Sweet Potato Truffles

10 ingredients | Prep time: 30 minutes | 2-3 servings

Ingredients: 

• 300g purple or orange sweet potatoes, steamed until fork tender and mashed
  
• 150g dark-chocolate (70% or more) chips, melted
  
• 30g dark cocoa powder (Dutch processed)
  
• 40g maple syrup (or honey), adjust for preferred sweetness
  
• 40g almond meal
  
• 1 teaspoon vanilla extract
  
• 1/2 teaspoon cinnamon or cardamom (optional)
  
• 1 tablespoon coconut oil, melted
  
• extra cocoa powder for dusting
  
• a tiny pinch of sea salt (optional for balance)
  
  

Directions:

1. In a food processor, combine mashed purple or orange sweet potatoes, melted dark chocolate, cocoa powder, maple syrup, almond meal, vanilla extract, cinnamon (if using), melted coconut oil, and sea salt. Blend until smooth and well-combined.

2. Press the sweet potato mixture in a small lined (with parchment paper), smoothing the top evenly and place in the fridge overnight to firm up.

3. The next day, scoop the mixture and roll into balls. For bars, cut the mixture into small bars.

3. Roll the truffles or bars in cocoa powder. Serve.

Hints & Tips

Leftovers - Refrigerate in an airtight container for a week or freeze for up to 1 month. Let them sit in room temperature for 5-10 minutes before serving for the best texture.

Nut-Free - Use desiccated coconut or oat flour.

Tips - If the mixture is too soft, add extra almond meal or 1 tablespoon coconut flour to firm it up.

More Flavour - Add 1/2 teaspoon espresso powder for a hint of mocha flavour.

Additional Toppings - Dip truffles or bars in melted dark chocolate then drizzle with white chocolate and citrus zest. Or, sprinkle with crushed pistachios, or edible gold flakes for a beautiful presentation.