Our number 1 dessert! Very easy and packed with nutrients. Just 3 main ingredients and hands on prep time is only 20 minutes! Hello free time 🙂 Once coated in home-made chocolate shell they are seriously irresistible and truly addictive. These bliss balls meet 100% of my dessert standards: they are easy to prepare, nutritious, chocolate-y, sugar-free, guilt-free and absolutely DELICIOUS! You can’t even imagine how difficult it was for me not to devour the last one but the love for my son is stronger and he had the last one 😉
Sweet potato is an excellent source of beta-carotene, calcium, magnesium, potassium and vitamin C. Dr. Paul Pitchford claims that it increase appetite in children.
Sesame seeds contain a lot of calcium, magnesium, zinc and potassium. With high dose of vitamin E it strengthens and protects our nervous system and supports brain.
Coconut is packed with healthy fat but not only! List the most important vitamins and minerals and coconut certainly has them 🙂 Potassium, calcium, iron, magnesium, zinc, vitamin C, folic acid, vitamin E and vitamin B. I try to incorporate it in our diet every day: coconut milk, oil and chips or shredded coconut.
What age? Recipe contains sesame but it can be replaced with ground almond flakes or more shredded coconut.
I wanted to take nice pictures but when Finio saw the truffles there’s no stopping him!
- • 1/2 cup sweet potato puree
- • 2 tablespoons ground sesame seeds*
- • 2 tablespoons finely shredded coconut
- • 1 tablespoons soft butter/ghee/coconut oil
- • 1/2 - 1 tablespoon honey or maple syrup
- • Chocolate shell: 1 tablespoon ghee/ coconut oil + 1 tablespoon carob/cocoa + 1/3 tablespoon raw honey
- 1. Peel your sweet potato and cut into 4 smaller pieces. Place in a saucepan and cover with water. Cook with a lid on. When the water starts to bubble, reduce heat to low and cook for about 10 minutes until it's soft. Drain and leave to cool.
- 2. Place sweet potato in a bowl along with butter, honey and blend everything until smooth with a hand blender. Add carob and ground sesame seeds and stir. Add shredded coconut gradually. The dough should be thick so you can roll it into balls.
- 3. Scoop out teaspoon and roll into balls.
- 4. You can cover the truffles with chocolate: melt ghee, add cocoa and stir till well combined. Then let it cool down a little and add honey. Stir. Pour over the truffles and with a teaspoon scoop up the melted chocolate that will get on the plate and pour over the sides. This requires a little patience but trust me it's well worth it! Place the plate in the fridge for 15 minutes or longer and cut off the plate with a knife.
- Store in a closed container in the refrigerator up to 4 days. Bon Appetit!
- *You can toast sesame seeds on a pan to bring out the nuttly flavour but be careful and toast for just a minute. Let it cool down and grind in coffee grinder.
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