Sweet Potato Pumpkin Spice Truffles

    Ingredients

    • 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

    Directions

    1

    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. 

    2

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

    3

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

    4

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

    5

    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.

    6

    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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