Sweet potato, cocoa and coconut truffles

Ingredients

For 1 serving

• Sweet potatoes70 g
• Unsweetened cocoa powder1 teaspoon
• Almond butter8 g
• Desiccated coconut6 g
• Maple syrup1 teaspoon

Contains: nuts,

In season: October – February

Method

1. Bring a couple of fingers of water to the boil in a pan fitted with a steamer basket. Meanwhile peel the sweet potato and cut it into roughly 2 cm cubes.
2. Steam it, covered, over medium heat for 20 minutes, until it mashes easily with a fork.
3. Mash it in a bowl to a smooth purée and mix in the cocoa powder, almond butter and maple syrup. Chill in the fridge for 10 minutes, until firm enough to shape.
4. With wet hands roll 4 truffles and coat them in the desiccated coconut.