Fudgy Dark Chocolate Sweet Potato Truffles

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Fingers holding a fudgy dark chocolate sweet potato truffle

Sweet potatoes in desserts? You’ve voted: You love it. We had to do it again and we couldn’t be more pleased with the result. These dark chocolate sweet potato truffles are next-level fudgy perfection!

Perfect for Valentine’s Day or a healthier sweet treat to have around in the refrigerator or freezer for when a chocolate craving strikes. Plus, they’re EASY to make just 6 simple ingredients required. Let us show you how it’s done!

Sweet potatoes, cocoa powder, chocolate chips, coconut oil, maple syrup, and salt

The secret healthy base for these truffles? The almighty SWEET POTATO! Not only do sweet potatoes create a silky smooth base, but they’re packed with nutrition (vitamins A, C, B5, B6, biotin, potassium, fiber, and more!)

Cubed sweet potatoes in a steamer basket

Simply peel, chop, and steam them. Then add to a food processor with melted dark chocolate, coconut oil, cocoa powder, maple syrup, and sea salt.

Food processor with steamed sweet potato, melted dark chocolate, salt, and cocoa powder

Blend it up and you’ve got a velvety, rich dark chocolate truffle base.

Fudgy chocolate mixture in a food processor

After chilling the mixture to ensure a firm but scoopable texture, it’s ready to roll into truffles and take a dive into cocoa powder to achieve that classic truffle look.

Dark chocolate truffles dusted with cocoa powder

We can’t WAIT for you to try these chocolate sweet potato truffles! They’re:

Super chocolaty
Naturally sweet
EASY to make
& Incredibly delicious!

Perfect for Valentine’s Day, chocolate cravings, and so much more! They should keep well in the refrigerator for a week or in the freezer for a month. Though we can’t guarantee they’ll stay around that long 😉.

More Easy Chocolate Desserts

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Sprinkling cocoa powder over a bowl of dark chocolate sweet potato truffles

Fudgy Dark Chocolate Sweet Potato Truffles

Rich, fudgy dark chocolate truffles made with a secret whole food ingredient: sweet potatoes! The perfect healthier treat for Valentine’s Day and beyond. Maple-sweetened and just 6 ingredients required!
Author Minimalist Baker
Holding a dark chocolate sweet potato truffle
4.91 from 22 votes
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 (Truffles)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 1 cup sweet potato*, peeled and cut into 1-inch cubes (1 small sweet potato is ~1 cup, 1/3 lb, or 150 g)
  • 3/4 cup dark chocolate chips (ensure dairy-free as needed // we like Enjoy Life)
  • 2 Tbsp coconut oil
  • 2 Tbsp cocoa powder
  • 2 Tbsp maple syrup
  • 1/4 tsp sea salt


  • 1 Tbsp cocoa powder


  • Place the peeled, cubed sweet potato into a steamer basket over boiling water, cover, and steam until very soft (it should be easy to poke with a fork), about 8 minutes.
  • Meanwhile, melt the chocolate chips and coconut oil by adding them to a small glass or metal bowl and carefully placing the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain, about 5 minutes. You can also melt it in a heat-proof bowl in the microwave in 20-second increments until melted. Remove from heat.
  • To a food processor, add the steamed sweet potatoes and melted chocolate chips and coconut oil along with the remaining ingredients (cocoa powder, maple syrup, and salt). Process for several minutes until completely smooth.
  • Transfer the mixture to a freezer-safe bowl and let it set in the freezer until firm and scoopable, about 45-60 minutes. Meanwhile, place 1 tablespoon cocoa powder in a small bowl and set aside.
  • Once the truffle mixture is firm, scoop out heaping 1 tablespoon-sized portions and roll into balls in your hand (work quickly here so they don’t soften too much!). Dip the truffles into the bowl with the cocoa powder and then re-roll them between your hands (this helps to evenly distribute the powder in a thin coating).
  • Enjoy immediately or, ideally, allow the truffles to firm up a bit back in the refrigerator or freezer for another 15 minutes. Best enjoyed chilled, straight from the refrigerator.
  • Store leftover truffles in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.



*You can use white or orange sweet potatoes — the white variety is starchier and will create a mixture that is a bit more chewy. The orange variety will create a slightly wetter and softer mixture. We like both!
*You can make the mixture in advance and keep it in the refrigerator until ready to roll the truffles. Storing it in the freezer works, too — simply let it soften enough to scoop it before use.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 truffle Calories: 93 Carbohydrates: 11.3 g Protein: 1.2 g Fat: 6.8 g Saturated Fat: 4.5 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 56 mg Potassium: 70 mg Fiber: 2.3 g Sugar: 6.1 g Vitamin A: 1773 IU Vitamin C: 0.3 mg Calcium: 8.9 mg Iron: 2.2 mg

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My Rating:

  1. Joanne Collins says

    I made these. They are delicious. However, I find them to go soft on me if they are left out of the fridge for any length of time more than like 20 minutes. So, I have got to find a way to firm them up. I will be doing some investigating. It might be they need some other things added. I previously made some protein balls using green banana flour. Perhaps if that was added to this, it might make them more firm and able to be out of the fridge. Nonetheless, the taste was awesome! I made the recipe to specs, and it yielded nearly double. And I went in the fridge to get some for my kids father to find that only 2 were left! Apparently the kids had already brought him like 4, and they ate the rest. So I quickly made sure I got the last two!!! As I noted, I will try these again but I will add a thickener of some kind and I will post about that when I do it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Joanne! We’re so glad you and your family enjoyed them overall. The addition of flour will definitely make them more stable at room temperature!

  2. Beth Martin says

    I wonder how much liquid you could add to these (say, in the form of bourbon) and still maintain the right texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, good question! 1-2 teaspoons would probably be fine. Let us know if you do some experimenting!

      • Beth Martin says

        I added 2 tsp of whiskey, but that wasn’t enough to notice. It did make them a tiny bit softer than they should be. Turns out the recipe is perfect as is!

  3. Sarah says

    My husband made me these for my birthday and oh my these are absolutely delicious! In my opinion they are nicer than regular chocolate truffles! I’m blown away! Thank you for this amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re honored you love them so much, Sarah! And what a special birthday gift. Thank you for the lovely review! xo

  4. Charity says

    I made these today. They were very good. I did make a few ingredients changes: I used sugar free chocolate chips and used Splenda instead of syrup. (I have two daughters who have type 1 diabetes).
    I did cut down the process though. I microwaved the sweet potatos. And while they were hot I put the oil and chocolate chips on it and mixed them. The chocolate chips melted right away from the heat of the potato and then I put it all in food processor. It came out fantastically. I ended up with 16… Since my little girls helped maybe their measurements were smaller. With the ingredient change they only ended up being 9 carbs each! That’s pretty great for a sweet treat for my girls!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Charlotte, We haven’t seen any comments mentioning trying it with carrots. Let us know if you do some experimenting!

  5. Esther Subira Garcia says

    Amazing Truffles. Super tasty , nice texture, super successful !!! People love them !!! and everybody gets surprised when they realised are healthy too.

  6. Wendy says

    I made there tonight and they are super yum. Cooked the sweet potato in the instant pot! Super easy and delicious, don’t taste like SP at all. Another winner from MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ab, they probably will stick to each other a bit without the cocoa powder, but if you keep them refrigerated they should be fine!

  7. Annim says

    I find this recipe extremely intriguing. Would it be possible to use canned sweet potato puree instead of steamed/baked sweet potatoes? If so, then how much would I need? 425 grams?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annim, we aren’t sure if that would work, but maybe! We’d suggest 150 grams if making 12 truffles. Let us know if you try it!

  8. Summer says

    Made these and though the kids were initially skeptical when they heard sweet potatoes, these things disappeared very quickly! They are delicious! Made a double batch and froze half of the mix to make later and it was just as good as the freshly made. A new favourite in our home! Like them even more the second day when the cacao powder has embedded in.

  9. Shannon says

    We have an abundance of sweet potatoes from the garden currently, so when I saw this recipe, I knew I had to try it. They are DELICIOUS! Light & fluffy, chocolaty and healthy. You can’t even tell it’s sweet potato! My only modifications were using local honey instead of the maple syrup and semi sweet chips, as that’s what I had on hand. I will make a larger batch next time because they went too quickly. Thanks again for another amazing recipe!

  10. Brittany Lehman says

    I want to make this recipe, but I’m allergic to coconuts. Could I substitute the coconut oil with olive oil, or would that ruin it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brittany, we haven’t tried this with olive oil and aren’t sure if it would work. Coconut oil is helpful for the right texture since it is solid at room temperature, perhaps use 1 Tbsp olive oil and see if you can match the texture in the photos/video? Let us know how it goes!

  11. Cassie McCrady says

    I am so thrilled at how good these are! I used a whole medium sweet potato (didn’t want to waste the rest) which came out closer to a cup and half, but didn’t change anything else. And they still came out so fudgy and delicious. I think I’ll be making these a lot more!

  12. jo says

    my favorite dark chocolate is baking chocolate, 100%. I tried this with canned pumpkin, coconut oil, sea salt and replaced the chocolate chips and cocoa powder with cacao powder. I thought is was great but it’s probably too bitter for most tastes. it was smooth and creamy.

  13. 林迪 says

    Although I don’t have a food processor, I was able to use an immersion blender & still get an amazingly smooth texture. I didn’t use the maple syrup but found it still mildly sweet from the roasted sweet potato I used.
    Thank you for yet ANOTHER great recipe, and appreciate your amazing generosity.

  14. Rhonda says

    My daughter and I made this two days ago. We made the mix one evening and rolled the next day. These are amazing and you CANNOT taste sweet potato! I will def make these and leave in my fridge for a treat!!

  15. Amber L says

    Wow! Just made these for a Valentine’s Day treat for my partner. They were super easy to make and look and taste like I bought them at a fancy chocolate shop. I used Toll House dark chocolate chips and they worked great.

    For those wondering, you do not taste the sweet potato at all. To avoid chocolate hands, wear gloves! These would make an awesome gift too. Thank you for the recipe! 🙂

  16. CJ says

    Wow… these turned out great! I love how Minimalist Baker recipes lend themselves easily to playing around with: I used an organic purple sweet potato that I baked at 425F for an hour (it concentrates its flavor rather than steaming). So I could give it as a gift to an office worker with no refrigerator at work, I used melted Hu brand chocolate (coconut sugar sweetened) to coat the truffles (frozen first to firm them up). That way they were stable at room temperature. The dark purple sweet potato gives the truffles look a lovely dark chocolate look and flavor, and the taste is divine. Happy Valentines, everyone!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications! Happy Valentines Day!

  17. Suzanne Eddy says

    As usual, this was a great recipe. Everything I have made from this site is delicious. I wanted to share these with the neighbors, but they are all gone except one. I also baked my sweet potatoes and use coconut oil. Superb!

  18. JOSIE says

    Just made these. They’re sitting in the fridge waiting to be eaten. I had a sneak nibble – wow! So smooth & chocolaty & easy to make (apart from the messy hands!). Great recipe, thanks! PS : I cooked the sweet potato in the microwave.

  19. Moira Engel says

    I made them with orange sweet potatoes and followed the instructions exactly. They were beyond amazing! What a nice treat!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw! Thanks so much for the lovely review, Suzanne. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Myra, we don’t think aquafaba would work here! Oil helps them firm up and have a smooth texture. You could try a bit of nut butter, although we haven’t tested them that way and can’t guarantee results!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atara! We have a few sweet zucchini recipes on the blog, but we will see what else they can do!

  20. Valerie says

    Tried these the day they were announced. Perfection. I didn’t have coconut oil so I subbed with avocado oil. It could also be a yummy fudge icing or dip!

  21. Kaye McAuley says

    These sound wonderful! I love the minimal ingredients! Do you think I could used baked sweet potatoes instead of steamed?

  22. Jacqueline Troger says

    Hello there you beautiful recipe maker!!!

    Do you happen to or have a sense if I could substitute some or all of the chippets with cocoa? I’ll be using orange sweet spuds.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacqueline, We wouldn’t recommend replacing the chocolate chips with cocoa powder because they help create the smooth, creamy texture. If you did replace some of them, you’d likely need to add a granulated sweetener + cocoa butter. Hope that helps!

  23. Lyn Salski says

    WOW – so easy peasy. I doubled it, then split into 2. To 1, I added a little salt flakes, almond extract and nuts and to the other, I added some coconut flakes – then into the fridge to cool. Oh, so good. I used sweet potato this time. Next time will try a yam.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hey Lucy, if you tap the metric measurements button (right underneath the word ingredients) it will show you weight for each ingredient! For this recipe you need 135g of chocolate!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill, the coconut oil helps them firm up and have a smooth, velvety texture. It might work, but we can’t guarantee the result will be the same. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathryn, cacao powder is more bitter and these truffles are already on the more bitter/dark chocolate side, but if that doesn’t bother you, we’d say go for it. Let us know if you try it!

  24. Carrie Jahnke says

    Do these have to stay in the fridge? Or is it okay to bring to work where they would mostly likely sit at room temp all day?