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sweet potato cocoa balls

Francoise's sweet potato cocoa balls

2
Points®
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
20
Difficulty
Easy
Find this recipe in 'The 20-kilo challenge' cookbook.

Ingredients

Orange sweet potato (kumara)

200 g, peeled, sliced

Fresh dates

250 g, pitted, chopped

Ground cinnamon

1 tsp

Almond meal

1⅓ cup(s), (160g)

Cocoa powder

2 tbs

Shredded or desiccated coconut

½ cup(s), (desiccated), (40g)

Instructions

  1. Place sweet potato in a microwave-safe dish. Cover and microwave on High (100%) for about 4 minutes or until tender. Cool
  2. Drain sweet potato and transfer to a food processor. Add dates, cinnamon, almond meal, cocoa and 2 teaspoons of the coconut. Process until well combined. Roll mixture into 20 even-sized balls and toss in remaining coconut to coat. Refrigerate balls for at least 1 hour or until firm before serving.

Notes

TO REFRIGERATE: Store balls in a baking paper–lined reusable container for up to 2 weeks. TO FREEZE: Store, as above, for up to 2 months. Thaw at room temperature before serving.

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