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!
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!)
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.
Blend it up and you’ve got a velvety, rich dark chocolate truffle base.
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.
We can’t WAIT for you to try these chocolate sweet potato truffles! They’re:
Rich
Fudgy
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
- Easy Homemade Peanut Butter Cups
- German Chocolate Cake Energy Bites
- The BEST Thin Mints (V/GF)
- 5-Ingredient Honey Mama’s Chocolate Bars
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!
Fudgy Dark Chocolate Sweet Potato Truffles
Ingredients
TRUFFLES
- 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
FOR ROLLING
- 1 Tbsp cocoa powder
Instructions
- 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.
Video
Notes
*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.
Mel says
Hi! Can I use butter instead of coconut oil? Thanks!
Hi Mel, we wouldn’t recommend butter in this recipe.
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!
Woohoo! Thanks so much for the great review, Wendy!
Amy says
These look delicious! Unfortunately, I have a coconut allergy. What would you suggest to substitute?
Hi Amy, you could omit it and it should work, it just might not be quite as rich or creamy!
Vera Kat says
How about cacao butter as a substitute?
Ab says
Can I make this without rolling them in cocoa powder? Or is it necessary to prevent sticking?
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!
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?
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!
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.
Yay! Thanks for the wonderful review, Summer. So glad you all enjoyed!
Eva says
Delicious. I immediately made a double batch. It had to stay longer in the freezer but it was worth waiting for
We’re so glad you enjoyed them, Eva. Thanks so much for the lovely review! xo
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!
We’re so glad you enjoyed them, Shannon. Thanks so much for the lovely review! xo
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?
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!
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!
Yay! Thanks so much for the great review and for sharing your modifications, Cassie!
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.
Ooo nice! Thanks for the great review and for sharing your modifications, Jo!
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.
Amazing! Thanks so much for the lovely review and for sharing your modifications!
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!!
We’re so glad you and your daughter enjoyed them, Rhonda! Thanks so much for sharing! xo
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! 🙂
We’re so glad you enjoyed them, Amber! Thanks so much for sharing! xo
Cindy says
Delicious, especially if you let them rest for a few hours.
We’re so glad you enjoyed them, Cindy! Thanks so much for sharing! xo
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!
Amazing! Thanks so much for the lovely review and for sharing your modifications! Happy Valentines Day!
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!
Yay! We’re so glad you enjoyed them so much, Suzanne! Thank you for sharing! xo
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.
Amazing! We’re so glad you’re enjoying them so far, Josie! Thanks so much for sharing. xo
Moira Engel says
I made them with orange sweet potatoes and followed the instructions exactly. They were beyond amazing! What a nice treat!
We’re so glad you enjoyed them, Moira. Thanks so much for the lovely review! xo
Suzanne Eddy says
As usual, this was a great recipe. Everything I have made from this site is delicious.
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
Myra Atlas says
What could I use in place of coconut oil! I’m oil free. Would aqua faba work?
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!
Atara Dahan says
Zucchini desserts next?
Would love to see some!
Hi Atara! We have a few sweet zucchini recipes on the blog, but we will see what else they can do!
Lucy says
Sorry, I should have known/seen that! It was late at night here…
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!
Great idea, Valerie! Thanks so much for sharing!
Kaye McAuley says
These sound wonderful! I love the minimal ingredients! Do you think I could used baked sweet potatoes instead of steamed?
That should work! Let us know if you try it!
Belle says
Or boiled as I haven’t got a steamer?
Hi Belle, you could add ~1/4-1/2 inch water to the bottom of a pan and “steam” them without a basket.
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.
Cheers,
Jac
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!
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.
We’re so glad you enjoyed them, Lyn. Thanks so much for the lovely review! xo
Lucy says
Any chance you could give the weight of the chocolate? I’ve only got a bar, not chips…
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!
Jill says
Can these be made without the oil?
I was thinking maybe if using the orange variety it would turn out ok.
Jill
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!
Kathryn says
These look so good! Do you think it would be okay to use cacao powder instead of cocoa?
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!
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?
These are very soft at room temp, but they would be fine and are still tasty!