Method

1. In a mixing bowl, mix sweet potato puree with dates puree and vanilla extract.
2. Add the almond meal, cacao powder, and ½ cup of coconut shreds and mix until combined. The result will be a sticky mixture, but you’ll be able to shape the truffles. They will get firmer once chilled. If you’d like thicker and harder sweet potato and dates balls, add more coconut or almond flour (they will be less creamy but still enjoyable and tasty!).
3. Roll the mixture into 22 to 25 truffles and then coat them with the remaining coconut shreds.
4. Place the truffles in the fridge for an hour before serving.