How to make it

  • Whip sweet potato flesh, flours, flaxseed, agave, Pure Via and coconut oil with electric beaters until completely smooth and creamy, adding coconut milk as needed to maintain an almost frosting-like paste.
  • Scoop rounded tablespoons onto a parchment lined baking sheet and freeze 1 hour.
  • Coating

  • Melt chocolate and coconut oil in the microwave or in a double boiler. Dip chilled balls and allow to set on the baking sheet.
  • Store in the fridge up to 2 weeks in a covered container.

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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 94.5
    Total Fat: 7.6 g
    Cholesterol: 0.0 mg
    Sodium: 4.1 mg
    Total Carbs: 8.8 g
    Dietary Fiber: 3.4 g
    Protein: 1.4 g
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