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Sweet Potato and Plantain Truffles [Vegan, Gluten-Free, No Refined Sugar]

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These vegan truffles are like little cakey balls of batter with all of the yumminess and none of the baking. They’re great for summer (no turning on the oven!) and easy to whip up if you need something quick for a party. In fact, I’d challenge you to make these for the next social event you attend and avoid telling anyone they’re vegan, sugar free and gluten free. Everyone who has tried these so far has been shocked to learn they’re free of anything refined. Aren’t whole foods magical?!

Sweet Potato and Plantain Truffles [Vegan, Gluten-Free, No Refined Sugar]



Cook Time



For the Sweet Potato Truffles:

  • 1 medium-large sweet potato, scrubbed (peeled, if you like) and cubed
  • 3 tbsp coconut oil
  • 2 tbsp coconut cream (the thick layer at the top of the can of coconut milk)
  • 1 tbsp coconut flour
  • 1 tsp brown rice syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp chai spice or cloves + nutmeg
  • pinch of salt
  • for garnish, choice of: toasted or raw shredded coconut, goji berries, chopped walnuts, etc.

For the Plantain Truffles:

  • 1 medium plantain, the riper the better
  • 2 tablespoons chopped almonds or 1 1/2 tbsp almond butter
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut cream (the thick layer at the top of the can of coconut milk)
  • 1 tablespoons coconut flour
  • 1 teaspoons brown rice syrup
  • 1/4 teaspoon organic cocoa powder
  • pinch of salt
  • for garnish, choice of: cacao nibs, chopped peanuts, chopped pumpkin seeds, cocoa powder, etc.


For the Sweet Potato:

  1. Cube it, then steam for 7-8 minutes until super tender. Transfer to a food processor and puree until smooth. Transfer to a bowl (Bowl #1).

For the Plantains:

  1. Slice plantains into thin rounds and drop into a heated skillet with a touch of coconut oil. Fry them about 2 minutes per side until nicely browned. Remove from heat, blot off any extra oil and transfer to a food processor. Puree until smooth. Transfer to a bowl (Bowl #2).
  2. In Bowl #1, combine potato puree and all remaining Sweet Potato Truffle ingredients except shredded coconut. Stir until it forms an even batter. In Bowl #2, combine plantain puree and all remaining Plantain Truffle ingredients. Stir until it forms and even batter.
  3. Transfer both Bowl #1 and #2 to the fridge to set for an hour. While you wait, place chosen garnishes into separate dishes. Set aside.
  4. Once your batter is set, use your hands to roll it into 1″ balls, then roll each in garnish to coat.
  5. Transfer garnished truffles on waxed paper or parchment (to make clean up a little easier) or place in a container for storage. These will keep in the fridge up to 5 days in an airtight container.



Other topping ideas...peanuts, goji berries, butter crunch granola, pumpkin seeds, flax meal, toasted walnuts, sesame seeds.





Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From the Ground Up Wellness, a holistic nutrition practice where she helps clients nourish the body they have to uncover the body they want. She is a recipe-developing fanatic, yogi and triathlete, balancing her desire to lift heavy things with a passion for getting messy in the kitchen. For recipes and more ideas on living your most vibrant life, please visit fromthegroundupwellness.com.



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