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

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.