Fudgey Dark Chocolate Truffles

Easy to make, minimal real food ingredients, gluten-free, plant-based, and refined sugar-free. These truffles are guaranteed to hit the spot, allowing you to blissfully indulge without the blood sugar spike and crash. And there’s a secret healthy ingredient you wouldn’t expect…sweet potato!

Chocolate truffles made with sweet potatoes, what?! Sounds kind of crazy but it works, trust me! The sweet potato makes the texture insane and it naturally sweetens the truffle.

I am calling these the perfect PMS treat. Here’s why:

During the premenstrual phase, serotonin levels drop, which causes the cravings for chocolate and carbs. If you opt for complex carbohydrates like sweet potatoes, it will help reduce the cravings that could lead you to making poor nutritional food decisions. I’m all about following the body’s cravings but sometimes we need to be real with ourselves and filter those urges. This is where these truffles come in handy.

Root veggies like sweet potatoes and beets are full of nourishing minerals that help to ground, calm, and nurture the body. Also many women tend to experience constipation during their luteal phase and root veggies will help to keep the bowels regular.

Dark chocolate is loaded in magnesium, which is crucial during PMS as it reduces bloating by assisting the body release excess fluid.

Sweet potatoes and almonds are loaded in B-vitamins, which promote overall cell and brain health, which are essential during all phases of the cycle.

Learn to use food to get you super-duper nourished so that you feel GOOD during this phase, versus depleted, dreaming of pizza and chocolate cake, and angry with the world.

SO MAKE THE TRUFFLES! The perfect PMS treat.

RECIPE

TRUFFLES

1 cup sweet potato - roughly 1 small sweet potato 

1 cup dark chocolate 

2 Tbsp coconut oil

2 Tbsp creamy almond butter

2 Tbsp cacao powder

2 Tbsp maple syrup *optional 

1/4 tsp sea salt

ROLLING 

2 Tbsp beetroot powder or cacao

INSTRUCTIONS

• I like to roast sweet potatoes for the week and use one that is already cooked. But if you do not have a cooked and cooled sweet potato on hand here is a quick replacement. 

• Place the peeled, cubed sweet potato into a steamer basket and steam until very soft (it should be easy to poke with a fork), about 8 min.

• Meanwhile, melt the chocolate and coconut oil together over a double boiler or microwave. Stir to fully combine, leaving no chunks.

• To a food processor, add the cooked sweet potato and melted chocolate and coconut oil along with the remaining ingredients - cocoa powder, maple syrup (*optional), and salt. Process for several minutes until completely smooth.

• If your sweet potato was warm, let the mixture cool in the freezer until firm and scoopable. If your sweet potato was already cooked and cooled move onto step.

• Scoop out heaping 1 Tbsp-sized portions and roll into balls. Toss the truffles into the bowl with the beetroot powder or cocoa powder.

• Enjoy immediately or, ideally allow the truffles to firm up a bit back in the fridge or freezer for another 15 minutes. Best enjoyed chilled, straight from the fridge.

Recipe Note:

You can add a little more or remove maple syrup completely depending on your dietary preferences. Same with the chocolate, you can go for darker, more bitter chocolate that has little to no sugar or use your favorite dairy-free brand like Hu.

I have tried both options and I love letting the sweet potato be the only form of sugar. Also going for a super dark bitter chocolate, my body prefers this option as my blood sugar has a stabler response due to the protein from the almond butter and fat from the coconut oil.

Also the beetroot powder takes this treat up a notch with added support of the earthy grounding healthy energy.