Dr. Mindy Pelz's Purple Sweet Potato Chocolate Truffles
Dr. Mindy Pelz's Purple Sweet Potato Chocolate Truffles
Ingredients
For the Truffle Core
- 1 cup purple sweet potato, cooked and mashed
- 1/2 cup Medjool dates, pitted
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons seed cycling blend, (e.g., ground flax and pumpkin seeds)
- 1 tablespoon collagen peptides
- 1 teaspoon maca powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Coating
- 1 cup dark chocolate chips, 70% cacao or higher
- 1 teaspoon coconut oil
- 1/4 cup crisped rice cereal, or finely chopped nuts
Instructions
- 1
Line a baking sheet with parchment paper and set aside. Ensure your purple sweet potato is cooked and mashed smoothly. If not already cooked, steam or boil the sweet potato until very tender, then mash.
⏱️ 5 min
- 2
In a food processor, combine the mashed purple sweet potato, pitted Medjool dates, unsweetened cocoa powder, seed cycling blend, collagen peptides, maca powder, vanilla extract, and salt. Process until the mixture is completely smooth and forms a thick, fudgy paste. Scrape down the sides as needed.
⏱️ 10 min
- 3
Using a small ice cream scoop or a tablespoon, scoop out portions of the truffle mixture. Roll each portion between your palms to form uniform, spherical balls. Place the formed truffles on the prepared parchment-lined baking sheet.
⏱️ 10 min
- 4
Place the baking sheet with the truffles in the refrigerator for at least 30 minutes to firm up. This will make them easier to coat.
⏱️ 30 min
- 5
While the truffles are chilling, prepare the chocolate coating. In a microwave-safe bowl or a double boiler, melt the dark chocolate chips and coconut oil together. Stir until smooth and fully combined. Once melted, stir in the crisped rice cereal or chopped nuts.
⏱️ 5 min
- 6
Remove the chilled truffles from the refrigerator. Using a fork or a dipping tool, dip each truffle into the melted chocolate mixture, ensuring it is completely covered. Lift the truffle, allowing any excess chocolate to drip off, then place it back onto the parchment-lined baking sheet.
⏱️ 5 min
- 7
Once all truffles are coated, return the baking sheet to the refrigerator for another 30 minutes, or until the chocolate coating is completely set.
⏱️ 30 min
- 8
Serve chilled and enjoy these hormone-supporting, decadent treats!
Kitchen Tools
Nutrition Facts (per serving)
Dr. Mindy Pelz's Purple Sweet Potato Chocolate Truffles
Ingredients
For the Truffle Core
- 1 cup purple sweet potato, cooked and mashed
- 1/2 cup Medjool dates, pitted
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons seed cycling blend, (e.g., ground flax and pumpkin seeds)
- 1 tablespoon collagen peptides
- 1 teaspoon maca powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Coating
- 1 cup dark chocolate chips, 70% cacao or higher
- 1 teaspoon coconut oil
- 1/4 cup crisped rice cereal, or finely chopped nuts
Instructions
- 1
Line a baking sheet with parchment paper and set aside. Ensure your purple sweet potato is cooked and mashed smoothly. If not already cooked, steam or boil the sweet potato until very tender, then mash.
⏱️ 5 min - 2
In a food processor, combine the mashed purple sweet potato, pitted Medjool dates, unsweetened cocoa powder, seed cycling blend, collagen peptides, maca powder, vanilla extract, and salt. Process until the mixture is completely smooth and forms a thick, fudgy paste. Scrape down the sides as needed.
⏱️ 10 min - 3
Using a small ice cream scoop or a tablespoon, scoop out portions of the truffle mixture. Roll each portion between your palms to form uniform, spherical balls. Place the formed truffles on the prepared parchment-lined baking sheet.
⏱️ 10 min - 4
Place the baking sheet with the truffles in the refrigerator for at least 30 minutes to firm up. This will make them easier to coat.
⏱️ 30 min - 5
While the truffles are chilling, prepare the chocolate coating. In a microwave-safe bowl or a double boiler, melt the dark chocolate chips and coconut oil together. Stir until smooth and fully combined. Once melted, stir in the crisped rice cereal or chopped nuts.
⏱️ 5 min - 6
Remove the chilled truffles from the refrigerator. Using a fork or a dipping tool, dip each truffle into the melted chocolate mixture, ensuring it is completely covered. Lift the truffle, allowing any excess chocolate to drip off, then place it back onto the parchment-lined baking sheet.
⏱️ 5 min - 7
Once all truffles are coated, return the baking sheet to the refrigerator for another 30 minutes, or until the chocolate coating is completely set.
⏱️ 30 min - 8
Serve chilled and enjoy these hormone-supporting, decadent treats!