I love truffles… crispy chocolate on the outside and soft, gooey chocolate in the middle #ilovechocolate. While most truffles are made with heavy cream and lots of sugar, these truffles are made with flax seed, sweet potato and dates. What?! I actually made these for girl’s Christmas party and had one of the girls text me the next night asking for the recipe because she was craving them… they are good 🙂


  • 1 T. ground flax seed
  • 3 T. water
  • 2/3 cup cocoa powder
  • 1/2 cup oat flour (Just grind rolled oats in a blender till it makes a powder)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 4 T. coconut oil, melted
  • 1/4 cup coconut sugar
  • 1/4 cup date paste (or coconut sugar)
  • 2/3 cup sweet potato puree
  • 1 1/2 tsp vanilla extract
  • Dark chocolate chips for coating


  1. preheat oven to 350 degrees
  2. In a small bowl, mix water with ground flax seed.
  3. Microwave for 30 seconds. Stir and let cool.
  4. In a large bowl, mix the cocoa, oat flour, baking powder and salt.
  5. In another bowl, whisk the sweet potato puree, oil, flax seed/water, sugar, maple syrup and vanilla.
  6. Add wet to dry. Mix until it’s moist.
  7. Pour into a greased 8X8 pan. Bake 20-25 minutes. These are gooey, but at least make sure the middle is set before removing from oven.
  8. Let cool, then scoop and roll into balls.
  9. Melt chocolate chips and dip each ball into the melted chocolate (I like to mix a little coconut oil into my chocolate chips so they are shiny when they dry).
  10. Let dry on parchment paper.
  11. Store in the fridge.

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