Sunday, November 30, 2014
Sweet Potato Chocolate Brownie Balls
1 medium sweet potato, boiled, drained & cooled
5 medjool dates, pitted
1/2 cup almond meal
2 TBS coconut oil, melted
3 TBS cacao powder
200g vegan chocolate, melted
Mix all ingredients except the chocolate in a food processor. Roll the mixture into balls, and refrigerate for at least 2 hours.
Melt the chocolate and dip the balls to coat, then place back in the fridge for at least 2 hours.
These will keep for a week in an airtight container in the fridge. If they even last that long!