Sweet Potato Truffle Balls 1 cup Sweet Potato Purée 3 tablespoons coconut oil, softened 2 tab

Sweet Potato Truffle Balls

1 cup Sweet Potato Purée

3 tablespoons coconut oil, softened

2 tablespoons coconut milk (or cream)

1 tablespoon coconut flour

1 teaspoon granulated stevia, or 1-2 teaspoons rice malt syrup

Pinch salt

Handful shredded coconut

Combine all the ingredients except the shredded coconut, stirring well. Cover and refrigerate for at least 1 hour. Scoop out teaspoonfuls and roll into balls, then roll in coconut. Store in the fridge for a week.