Sweet Potato Pumpkin Spice Truffles

• Vegan
• Gluten free

• Produce

  • 1/2 cup Sweet potato puree

• Condiments

  • 1/2 cup Almond butter, creamy
  • 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/3 cup Chocolate chips
  • 1 tsp Pumpkin pie spice
  • 1 pinch Sea salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

Found on 24carrotkitchen.com

Description

Directions

• In a mixing bowl, add the sweet potato puree, almond butter, maple syrup, pumpkin pie spice, vanilla extract and sea salt.  Add salt to taste.
• Mix well, and roll into balls. I like to make 1/2 tablespoon sized balls, but you can choose any size.
• Place in the refrigerator to harden and set about 1 hour.
• When the balls are ready, make the chocolate shell topping. Melt 1 tsp. of coconut oil in 1/3 cup of chocolate chips.
• Dip each ball in to the chocolate mixture and coat the entire ball. Place back in the refrigerator to harden. Will be ready in about an hour.
• Store in the refrigerator because they tend to melt when left out for a period of time.