Sweet Potato Truffle Balls
Recipe thanks to our Rolleston facilitator, Sarah Mattingley from Taste Success with Sarah.
You can stay up to date with all of Sarah’s upcoming events and news over on her Facebook page.
This bliss ball recipe is melt-in-your-mouth divine and is based from Sarah Wilson’s I Quit Sugar Recipe Book.
1 cup pureed sweet potato
3 tbsp softened coconut oil
2 tbsp coconut cream
1 tbsp coconut flour
1 tsp granulated stevia or 1-2 tsp rice malt syrup
Pinch of salt
Handful of shredded or desiccated coconut (toasted if you like)
1. Combine all the ingredients except the shredded/desiccated coconut, stirring well.
2. Cover and refrigerate for at least 1 hour.
3. Scoop out teaspoonfuls and roll into balls, then roll in coconut. Store in the fridge for a week.