These sweet potato and avocado truffles are packed in nutrients snack that will satisfy anyone. Finio loves my millet bliss balls but as I’m trying to cut down on grains as much as possible I came out with this yummy dessert. Since Finio doesn’t want to try sliced avocado it’s a great way of sneaking it to his diet and it’s so worth it! Avocado is such an unique fruit as it’s loaded with monounsaturated fatty acid which does so much good for our bodies.
Did you know that sweet potatoes increase appetite? They are also a great source of vitamin C, beta – carotene, calcium, magnesium and potassium.
These bliss balls make an amazing on the go snack!
What age? You should start with offering your baby stripes of ripe avocado and thick slices of cooked or roasted sweet potatoe. Bliss balls are great if you want to sneak some nutrients into a diet of a kid who doesn’t really like avocado or is bored with plain sweet potatoe 😉
This is a perfect dessert to prepare with kids! They can eat raw dough 😉
- • 1 very ripe avocado
- • 2 medium sweet potatoes (see photo)
- • 2 heaped tablespoons soft butter / coconut oil (melted)
- • 3 tablespoons date syrup / maple syrup/ honey / molasses
- • 2 heaped tablespoons of carob / cocoa
- • 1 cup coarsely ground shredded coconut + 1/2 glass for rounding the balls
- • 1/2 glass of almond/cashew butter* - can be omitted
- • 2 tablespoons dried prunes/dates/raisin puree - can be omitted
- • Home-made chocolate sauce: 2 tablespoons ghee /coconut oil + 2 tablespoons carob/cocoa + 1 - 2 tablespoons honey/maple syrup, etc.
- 1. Peel the sweet potatoes and cut them into 4 smaller parts. Cook with a little water and cover with lid. When the water starts to bubble, reduce heat to low and cook for about 10 - 15 minutes until it's soft (will fall off the fork). Drain and leave to cool.
- 2. Peel avocado and cut into smaller pieces. Place in a bowl along with sweet potato, butter, honey and blend everything until smooth with a hand blender. When there are no lumps, add carob powder, nut butter and dried fruit puree and stir until combined. (Try if it's sweet enough for you).
- 3. Add ground desiccated coconut and stir.
- 4. Scoop out teaspoonfuls and roll into balls, then roll in coconut. You can pour the home - made chocolate on top of each ball.
- Store in a closed container in the refrigerator up to 4 days. Bon Appetit!
- Home - made chocolate sauce: melt coconut oil/ghee and remove from the heat, add carob/cocoa powder and stir until combined. Add honey and stir. That's it!
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