Sweet Potato Truffles

I love the combination of almond butter and sweet potatoes. I thought why not add chocolate to the mix? These truffles may look sinful, but they are low in sugar, packed with nutrition, and free of inflammatory foods! 

Sweet Potato Truffles

• 1 cup cooked sweet potato (from 1 large)
• 8 Medjool dates
• 1/2 cup coconut flour
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/3 cup almond butter
• 1 tablespoon coconut sugar
• 1 cup coconut butter, melted
• 2 tablespoons raw cacao powder
• 1/4 cup coconut oil, melted 

Place dates, coconut flour, cinnamon, sea salt, and coconut sugar in a food processor until incorporated. Add sweet potato and process again. Add almond butter and process until dough is formed. 

Line a baking sheet with parchment paper. Form bite-sized balls with hands and place on baking sheet. Refrigerate for at least 1 hour. 

Make chocolate coating. Place coconut butter, coconut oil, and raw cacao powder in a medium bowl and blend with a fork. Remove sweet potato balls from fridge and dip in coating until completely covered, shaking off excess. Lay back on baking sheet. If desired, drizzle any extra coating on top for a fancy detail. Place back in fridge until coating is hardened (about 10 minutes). Enjoy and store in the fridge!