Sweet Potato Truffles

Peel and cut the sweet potatoes into cubes and put in a pan of water to boil for 10 minutes or until soft, you can check with a fork. Pour into a colander to drain excess water.

Break up the dark chocolate (125g) and put in a heatproof bowl with the coconut oil and place over a pan of simmering water, use a spoon to mix to make sure it’s fully melted.

Use a food processor and put the sweet potatoes with the melted chocolate mixture, add the maple syrup, cocoa powder and the sea salt then process until fully combined into a smooth texture.

Place into a lined glass container and use a spatula or spoon to evenly distribute, place the container with the lid on into the freezer for approximately 1 hour, you can also leave in the fridge overnight.

Break up the dark chocolate and white chocolate and put them in separate heatproof bowls over a pan of simmering water until the chocolate has melted.

Take the truffles mixture from the freezer and put on a cutting board, using the heart cutter, cut out the heart shapes, then use the remaining truffle mixture to roll them into balls.

You can dip the heart truffles into the melted dark and white chocolate or you can spoon the chocolate over the truffles and place them on a tray lined with baking paper. As an optional extra you can add some crushed freeze-dried strawberries or sprinkles to make it extra special.

They need firming up so put them in the freezer for 15 minutes. For the truffle balls, carefully coat the truffle balls in a bowl of cocoa powder and place them on a tray lined with baking paper and to firm up and put them in the freezer for 15 minutes.

You can put them in a decorated box as a gift for your loved one. Store them in a sealed container in the fridge or you can freeze them but make sure to defrost before eating, best served at room temperature.