Chocolate Sweet Potato Truffles

White Flowers

     I've had chocolate on my mind a little too much lately and thought I'd combine my two loves together for one tasty treat. I'm one of those people who gravitates towards chocolate over all other sweets. I like it dark....real dark! We all tried to wait until dessert to enjoy this one but self control was lost (like half the socks in this house).... so we enjoyed it as an afternoon treat.  It's nice to enjoy a treat and not feel guilty about it because you know it's packed with healthy ingredients. It's like classy comfort food where rich dark chocolate meets sweet potatoes and coconut....Mmmmm!  

      These Chocolate Sweet Potato Truffles are gluten, dairy, and nut free so they are great for those with food sensitivities. I made two batches of that included dark chocolate chips and another with Lily's sugar free chocolate chips. Depending on your preference you can adjust the recipe to your liking.  


  • 1 Cup cooked sweet potatoes

  • 1/3 Cup coconut oil, melted

  • 3 Tbsp. arrowroot starch

  • 1 Tsp. vanilla

  • 1/4 C maple syrup/honey

  • 1/4 C coconut flour

  • 2 Tblsp. stevia powder (or another preferred sweetener)

  • 1/2 C coconut milk

  • 1/2 Tsp. sea salt

  • 1 C chocolate chips (I used Lily's dark chocolate chips)


  1. Peel and cut up the sweet potato and steam over the stovetop for 10-12 minutes or until soft. Remove from the stovetop and place sweet potatoes into a medium sized bowl.

  2. Add all the remaining ingredients (except the chocolate) and blend with a hand mixer for about a minute. 

  3. Cover a cookie sheet (or platter) with parchment paper. Form the sweet potato mixture into round balls. You can use a melon baller for this or a regular spoon. 

  4. Place into the freezer for 15-20 minutes or until firm. 

  5. Melt the chocolate in a bowl at 30 second intervals, mixing each time.

  6. Dip and roll each ball into the melted chocolate ensuring all of it gets coated. 

  7. Place the chocolate covered truffle back onto the parchment paper and freeze for another 15 minutes. 

  8. Store in the refrigerator until they are ready to be enjoyed. 

Chocolate Sweet Potato Truffles

Tea Pot