I love sweet potato, as you all know, but muffins were getting a little tired. Luckily, as I was driving (when many of my good ideas strike) a lightning bolt of genius hit me. Sweet potato truffles. After 10 minutes or so of daydreaming, I had the recipe completely dialed. I was so impressed with my ingenuity! As soon as I got home I checked online to see if I was as original as I thought and my bubble was quickly deflated. Already been created. Ah well. My truffle recipe came to me organically in a moment of divine inspiration. That’s good enough for me! 😀 Plus, they are super duper tasty, which in the end is all that matters anyway, isn’t it?
Sweet Potato Truffles
- 1 1/2 cup baked sweet potato (one medium sweet potato)
- 1 tbsp melted coconut oil
- 1/2 cup shredded coconut
- 3/4 cup raisins
- 1/4 cup water
- 1 + tbsp maple syrup (I used 1 tbsp and it was just slightly sweet, perfect for me)
- 1/4 cup hemp seeds
- 1/3 cup coconut flour
- 1 tsp cinnamon
- Pinch nutmeg
- *2 tbsp mesquite flour
- Bake sweet potato on 400 for 35-40 minutes
- Add baked sweet potato sans skin along with all other ingredients to food processor.
- Process until all ingredients are combined and nice and smooth
- Roll out ‘dough’ into balls a little smaller than a golfball – my recipe made 26 truffles
- Place truffles on a plate and put in freezer to set for about 20 minutes
- Once they are set, dip truffles in whatever toppings you’d like. I used cacao powder, ground coconut flakes and my homemade chocolate.
These truffles were yummy, nutritious, fairly easy to make and so pretty! I needed some help with clean up so I enlisted my little elf. She’s good at cleaning chocolately bowls. ❤
I am about to bleed. I can feel it. My insides are wrenching, my energy is low and my mood… erratic at best. To make things more interesting, my little love, in all of her licking the floor, teething mania has contracted a head cold. Since she is such a generous girl, she has lovingly shared her germs with mama and now I am battling the onset of my own head cold. *Sigh* The whole world should just pause for 4 days while I sleep this off. That would be the thoughtful thing to do, world!
Since our planet just keeps on turning oblivious to my suffering, one must drudge on. My salvation today; hot ginger tea, cozy socks, cute baby cuddles and… chocolate. Oh chocolate, you gorgeous creature. How I love thee. You make dark days bright. On a day like today, I require guilt free indulgence. I’m simply unwilling to monitor myself. No no no. Today is an ‘eat chocolate until the pain goes away’ type of day. But I know that consuming refined sugar is one of the surest ways to exacerbate this little bug that I’m waging war on. Well, it’s a good thing that I happened to make some nutritious yet still oh so delectable raw chocolates last night. My subconscious is really looking out for me.
- 1 1/4 cups cacao powder
- 2 tbsp mesquite powder
- 1/3 cup coconut oil
- 1/4 cup cocoa butter
- 3 tbsp honey
- 1 tbsp raw almond butter
- 1/4 cup hemp seeds
- Pinch of salt
* For a little variety: a few raspberries, dried fruit, nuts, anything your heart desires
- Melt coconut oil and cocoa butter in a double broiler (I melt mine in a glass bowl that fits nicely atop my tea kettle. Fill kettle with water and boil.)
- Add honey and almond butter to melted coconut oil/butter and mix until well combined
- Add cacao, mesquite and salt in a spectate bowl and mix until well combined
- Pour wet mixture into dry mixture and stir until thoroughly combined
- Add hemp seeds and mix one last time
- Pour chocolate into chocolate molds on it’s own or place a half of a raspberry, pecan, etc. in the mold first and pour chocolate on top.
- Place mold in fridge for 10-15 minutes and Voila! Pop those little morsels out for some superfood decadence!
This chocolate is putting a much appreciated, sweet smile on my face today. I hope it gets to improve your day too. ❤
My man requested chia pudding. I’d never made chia pudding but I felt confident I could knock one out with an online recipe as inspiration. He wanted vanilla pudding, gelatinous and chewy in all it’s soaked chia glory. My finished product was scrumptious, so scrumptious in fact, that we ate it immediately before I could snap any pictures. Don’t worry though, I’ll definitely be making it again and will be sure to share it with you all when I do.
In the meantime, I was so blown away by how easy, healthy and decadent chia pudding could be that I started to play with other flavor combinations. Chocolate pudding is my favorite so I knew that would be my next conquest. The recent chilly weather is eliciting cravings in me for toasty beverages. Naturally, hot chocolate sprang to mind when musing over flavors for the pudding. Then the lightning bolt hit. Mexican hot chocolate. Booyah!!
This version of chia pudding isn’t gelatinous as I blend the chia seeds, so even if are a little squeamish around texture and don’t like the viscosity of chia pudding, I promise, you will love this. I sweetened the pudding with dates. It’s incredibly healthy. So healthy, you could eat this pudding guilt free for breakfast. Chocolate pudding for breakfast? Excuse me while I do a happy dance.
Mexican Hot Chocolate Chia Pudding
• 2 cups almond milk
• 4 tbsp cacao powder
• 1/2 cup chia seeds
• 10 pitted medjool dates
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2- 1 tsp chili powder (depending on how spicy your chili powder is)
1. Soak dates in warm water for 30 minutes to soften.
2. Once dates are soft, place them along with all other ingredients in a high speed blender and blend until well combined and pudding is smooth.
3. Pour into a sealable container (I used a mason jar) and refrigerate overnight to set.
Voila! Enjoy your healthy chocolate indulgence. Go ahead, lick the bowl and feel good about it. 😊