Cocoa-Flax Sweet Sweet Potato Balls
Makes 10 balls, or 2 servings
(adapted from this recipe)
- 1 med baked sweet potato
- 1.5 TBSP natural peanut butter
- 1.5 TBSP coconut cream/butter (or coconut oil if it’s all you have)
- cinnamon, to taste
- 10-20 dark chocolate chips (depending on whether you want one or two chocolate chips in each ball. One was good for me personally.)
- Generous amount of ground flaxseed
- 1 tbsp unsweetened cocoa powder
- 1-3 tsp granular sweetener (stevia, sucanat, lucama, etc.), depending on how sweet you like your chocolate. I used 2 tsp sucanat.
Preheat the oven to 350 degrees, then begin by peeling the skin off of your baked potato, if you haven’t all ready done so. Typically I’m not one for tossing out the skins, but this recipe is better without them. Sorry skins, I still love you.
(By the way, to bake my potato I just washed it, poked it and wrapped it in foil. I then baked it for about 30-40 minutes in a 350 degree oven.)
Mash the sweet potato in a bowl…
Then mash in the peanut butter, coconut cream/butter/oil and cinnamon. Set aside.
In a separate shallow bowl or plate, combine ground flax, cocoa powder and sweetener. Feel free to taste the mixture and see if it’s to your liking. Add more cocoa powder, sweetener or flax as you see fit.
Next, go back to the sweet potato mixture and make 10 balls out of it. Press 1-2 dark chocolate chips into each ball, then roll each ball in the cocoa-flax mixture. Make sure they’re well coated, then place them on a foil-lined pan. Bake at 350 degrees for 30 minutes.