Rocco’s Sweet Potato + Chocolate Truffle!

HeidiPowell_Rocco_Recipe2

Chocolate is easily one of my biggest weaknesses, and all too often when the craving strikes, there’s just no combating it…and sadly, I cave (ladies, you know what I mean)! Thankfully, one of my favorite chefs and clean eating advocates (and Extreme Weight Loss celeb chef) introduced me to one of the most decadent, sweet treat knock-offs I’ve ever sunk my teeth into! It’s no doubt Rocco DiSpirito’s latest book Cook Your Butt Off was instantly a New York Times bestseller with recipes like this in it. These Sweet Potato and Chocolate Truffles are the perfect combo of sweet and slightly salty and they completely satisfy my sweet tooth…ALL without killing my diet. What more can a girl ask for?! Don’t be put off by the fancy ingredients (ery-who?!), they can all be found in your local health food store, and the recipe is surprisingly quick + easy to make! Try whipping up these yummy truffles next time that killer chocolate craving strikes!

HeidiPowell_Ingredients1

What you’ll need:

½ cup peeled grated sweet potatoes

¹⁄₈ teaspoon pure vanilla extract

2½ teaspoons unsweetened cocoa powder

2 packets monk fruit powder (such as Monk Fruit In The Raw)

1 packet Stevia extract (such as Stevia In The Raw)

½ teaspoon unrefined coconut oil (such as Spectrum)

Kosher salt

2¼ teaspoons unsweetened reduced-fat shredded coconut (such as Let’s Do Organic)

½ teaspoon erythritol

What you’ll do:

1. Place the sweet potatoes in a microwave safe bowl, cover with a microwave safe plate, and microwave on high until the potatoes are just about tender, 2 to 3 minutes. Remove from the microwave and add the vanilla, cocoa powder, monk fruit, Stevia, and coconut oil. Stir well, season with salt, and place in the freezer to cool, about 4 minutes.

2. Place the coconut and erythritol in a shallow bowl.

3. Form the sweet potato mixture into 2 loosely packed equal-sized balls and roll them between your hands to tightly pack them. Place each ball in the erythritol and coconut mixture and press the mixture into the sweet potato center, covering the outside of each ball completely. Serve.

HeidiPowell_Rocco_Recipe1

What’s in it:

59 calories, 5g fat (2.4g sat), 0mg cholesterol, 45.3mg sodium, 8.3g carbohydrate, 2g fiber, 1g protein

*Tip: Keep chilled in an airtight container if you’re not eating them right away.

For more amazing recipes from Rocco DiSpirito, pick up a copy of his latest book, Cook Your Butt Off!: Lose up to a Pound a Day with Fat Burning Foods and Gluten-Free Recipes  here. To connect with Rocco, visit him at RoccoDiSpirito.Com.

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Xoxo,

Heidi

 


7 Comments

  1. LM - December 22, 2015

    Hi, how many balls would this recipe yield? Thanks!!

  2. Janet Schumacher - March 25, 2015

    Thank you for all the recipes, ideas, pictures, advice and for letting us see the successes and struggles you, Chris and the Powell Pack go through! I admire and respect both you and Chris.
    Janet

  3. Karen - March 24, 2015

    be careful as erythritol is deadly to pets…

    • Jill - March 26, 2015

      I can’t find erythritol anywhere and I have the rest of the ingredients. Can I add a little more of the other sweeteners? I really want to make these tonight!

  4. Julie - March 24, 2015

    These sound great. Do know of any great cookbook with low sodium recipes?
    I am just starting to eat healthy but fast food is so tempting. I have lost 35 pds. Love your tips but my family is sooooooo picky.

  5. Carole - March 24, 2015

    What is monk fruit powder? I’ve never heard of this. Would I find this in the natural food section? I live in Canada. Would it be available here too?

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