Chocolate sweet potato cheesecake truffles (v)

A delicious use of sweet potato that packs chocolate cheesecake flavours into individual truffle balls.

Vegan.

Makes approximately 16 small balls.


Author: Bite-sized thoughts.


Original post (with pictures) here.


Ingredients:

1 small sweet potato, cooked and peeled, to yield approximately 1/2 cup cooked sweet potato chunks (mine was 145g before cooking and with skin)

1/4 cup cocoa

1/4 cup icing sugar

1/2 cup dairy free cream cheese


Method:

1. Combine all ingredients in a small mixing bowl and stir together well. I found it easier to mix the ingredients together while the sweet potato was still slightly warm. 

2. Place in the fridge to chill and firm up, for at least one hour. 

3. Use a teaspoon to scoop small amounts of the cheesecake mixture and then roll between your hands to form into balls.

4. Store in the fridge.

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