Vegan, gluten-free, sugar-free truffles made with plantains and sweet potatoes! These little cakey balls of batter are super easy to whip up if you need something quick for a party. Your guests will be shocked that they don't have any sugar or gluten. Healthy fat is where it's at, and these sugar-free truffles represent in full force: cacao, almonds, coconut, coconut oil and coconut flour. The sweet potato and plantain bases are totally versatile. You can easily mix up the toppings, spices and mix-ins as you like. These provide relatively neutral bases for whatever you like to layer in. These sugar-free truffles are most definitely a cause for celebration!

Sugar-Free Truffles Two Ways [Vegan, Gluten-Free]

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Cooking Time

60

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Ingredients

For the Sweet Potato Truffles:

  • 1 medium-large sweet potato, scrubbed (peeled, if you like) and cubed
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut cream (the thick layer at the top of the can of coconut milk)
  • 1 tablespoon coconut flour
  • 1 teaspoon brown rice syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon 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 more ripe 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 tablespoon coconut flour
  • 1 teaspoon 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.
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Preparation

For the Sweet Potato Truffles:

  1. Cube the sweet potatoes
  2. Steam for 7-8 minutes until super tender.
  3. Transfer to a food processor and puree until smooth. Transfer to a bowl.
  4. Combine potato puree and all remaining Sweet Potato Truffle ingredients except shredded coconut. Stir until it forms an even batter.
  5. Transfer both the bowl to the fridge to set for an hour. While you wait, place chosen garnishes into separate dishes. Set aside.
  6. Once your batter is set, use your hands to roll it into 1" balls, then roll each in garnish to coat.
  7. Transfer garnished truffles to 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.

For the Plantain Truffles:

  1. Slice plantains into thin rounds and drop into a heated skillet with a touch of coconut oil.
  2. Fry them about 2 minutes per side until nicely browned.
  3. Remove from heat, blot off any extra oil and transfer to a food processor.
  4. Puree until smooth. Transfer to a bowl (Bowl #2).
  5. Combine plantain puree and all remaining Plantain Truffle ingredients. Stir until it forms and even batter.
  6. Transfer both the bowl to the fridge to set for an hour. While you wait, place chosen garnishes into separate dishes. Set aside.
  7. Once your batter is set, use your hands to roll it into 1" balls, then roll each in garnish to coat.
  8. Transfer garnished truffles to 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.
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