Sweet Potato Pumpkin Spice Truffles


    • 1/2 c sweet potato puree*
    • 1/2 c creamy almond butter
    • 1 tsp pumpkin pie spice
    • 1/2 tsp vanilla extract
    • Pinch sea salt
    • 1 tsp approved oil
    • 1/3 c Lily’s chocolate chips
    • 1/2 T Lakanto maple flavored syrup



    In a mixing bowl, add the sweet potato puree, almond butter, maple syrup, pumpkin pie spice, vanilla extract and sea salt.  Add salt to taste. 


    Mix well, and roll into balls. I like to make 1/2 T sized balls, but you can choose any size.


    Place in the refrigerator to harden and set about 1 hour.


    When the balls are ready, make the chocolate shell topping. Melt 1 tsp. of approved oil in 1/3 cup of chocolate chips.


    Dip each ball in to the chocolate mixture and coat the entire ball. Place back in the refrigerator to harden. Will be ready in about an hour.


    Store in the refrigerator because they tend to melt when left out for a period of time.

    Recipe adapted from: 24carrotkitchen.com

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