Easter Chocolate Truffles


I can be known for experimenting in the kitchen, most of the time on my rather forgiving husband, but this time it was to create a healthy chocolate easter egg for my little boys to enjoy. And I have to say, they turned out surprisingly delightful! With a smooth dark chocolate coating and sweet creamy center, your mouth will be swooning for another. 🙂



  • 1/2 cup roasted sweet potato, skinned
  • 15 dates (I used Parnoosh), softened in boiled water (and then drained & squeezed of extra liquid)
  • 2 TBSP coconut oil, melted
  • 2 TBSP Nut & Seed Butter (Nuts for Nature brand)
  • 1/2 tsp cinnamon
  • 1 TBSP arrowroot flour
  • 1 TBSP tapioca flour
  • 1 TBSP psyllium husk powder

Chocolate Coating:

  • 3 TBSP coconut oil
  • 1 TBSP maple syrup
  • 3 TBSP cocoa
  • 1 TBSP arrowroot flour


  • Pour boiling water over dates and allow to sit while sweet potato is roasting.
  • Prick holes in the sweet potato with a fork, keeping the skin on, before roasting it in the oven at 400 F until softened and juice starts to bubble out through the holes, or for about 40-60 minutes, depending on the size of the sweet potato. Turn once halfway through.
  • Blend sweet potato, drained dates, and coconut oil in food processor.
  • Add additional filling ingredients one at a time and puree until smooth.
  • Place in refrigerator for a couple hours or until cold.


  • Roll into small ovals and place back in refrigerator while you make the coating.


  • To make the chocolate coating, melt coconut oil and maple syrup in a small pot over medium heat until just starting to boil. Remove from heat and whisk in the cocoa and arrowroot flour 1 TBSP at a time.
  • Use a spoon to pour coating over sweet potato balls and place back onto plate covered in parchment paper. Warning: this process may be messy!


  • I recommend putting them back in the refrigerator uncovered. They shouldn’t take long to harden up.
  • And that’s it! Enjoy!


Find more healthy chocolate recipes here and here!


Chocolate Pudding

Simple. Healthy. Easy. Nutritious. Yummy.


  • 1 avocado
  • 1/3 cup organic canned coconut milk
  • 1 Tbsp coconut oil
  • 1 Tbsp maple syrup
  • 1 Tbsp cocoa
  • 1/2 tsp vanilla
  • pinch of salt


  • Blend in food processor until smooth.
  • Refrigerate.