These aren’t your typical chocolate truffles. Of course they are rich, chocolatey and indulgent. But they also have a healthy side – they’re made with sweet potato, raspberries, raw cacao and even have added protein!
For the main ingredient in these truffles I have used sweet potato. Did you know that sweet potato is an excellent source of vitamin A (and beta-carotene). They also contain vitamin C, manganese, magnesium, potassium and B vitamins. This means that sweet potatoes may have a range of benefits from promoting good heart health, digestive health, eye-sight and controlling blood sugar due to their low gylemic index.
A second important ingredient in these sweet potato and raspberry chocolate truffles that you might not guess from the title is protein powder.
The protein powder improves the texture, gives the truffles more stability and makes them more satiating. I have used That Protein pumpkin and chia seed protein for this recipe, but I have also tried with a chocolate vegan protein powder that I received as a sample (and isn’t on sale yet) and they were still yummy. So I think it would work with any brand that you like the flavour of. Obviously don’t use one that you don’t like the flavour of because then you might not like the sweet potato and raspberry truffles and that would be so disappointing!
Choosing chocolate for your truffles
One last point, choose a brand of chocolate that you really like as well. I used Rawchoklad-fabriken, which was really dark and rich. It suited my taste perfectly. But if you prefer something lighter you could try Ombar or The Raw Chocolate Company, who have a variety of raw chocolate bars sweetened with coconut sugar. If you’d just like to use regular chocolate, my favourites are Green and Blacks ‘thin’ dark chocolate or the Co-Op own brand dark chocolate. (None of the above links are affiliate links- I just thought I would share my favourite brands with you).
Sweet Potato & Raspberry Chocolate Truffles Recipe
Serves 10-12 large truffles
<1 of your 5-a-day, but it still contributes.
- 1 cup sweet potato puree
- 4 tbsp protein powder (I used That Protein pumpkin and chia seed)
- 50g raw chocolate (broken into small pieces)
- 1/2 cup fresh raspberries
- 2 tbsp raw cacao powder
- To make the sweet potato puree, roast two small sweet potatoes for around 40-50 minutes until they are soft and starting to caramelise. Remember to poke holes in the potatoes before you put them in the oven so they don’t explode. Once they have roasted leave them to cool for 15 minutes. Then scoop out the flesh and mash it with a fork until smooth.
- Mix together the sweet potato puree and protein powder, followed by the raw chocolate pieces. The sweet potato mixture should still be warm and the chocolate should melt naturally. Lastly, add the raspberries and mash them in, leaving some larger bits.
- Sprinkle the cacao powder onto a plate or chopping board. Next take 1 tbsp of truffle mixture and form it into a ball shape. Carefully roll it in the cacao powder and place on a plate. Once you have made all of the truffles, store them in the fridge until you’re ready to eat them.
Hope you love this recipe as much as I do.