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Sweet Potato Truffle Balls
3 tbsp Niugini Organics coconut oil (softened)
1 cup sweet potato purée
2 tbsp coconut milk or cream
1 tbsp coconut flour
1-2 tsp rice malt syrup
Pinch of sea salt or Himalayan salt
Handful shredded coconut, toasted if you like
Combine all the ingredients except the shredded coconut, stirring well. Cover and refrigerate for at least 1 hour. Scoop out teaspoonfuls and roll into balls, then roll in the coconut. Can be stored in the fridge for a week.
* Serve these Sweet Potato Truffle Balls as a decadent after dinner treat, as part of a high tea, or as an after school pick me up for the kids or bring some to work for a snack.
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