Content
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½ cup cooked and cooled mashed sweet potato. This is about half of a medium-sized sweet potato
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1 cup dried, pitted Medjool dates
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1 cup water
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2 cups ground almonds or ground nuts of your choice
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1 scoop Collagestics
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⅓ cup pure cocoa powder
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3 tablespoons extra virgin coconut oil - it must be coconut oil as it makes the balls 'firmer'
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additional cocoa powder for dusting (optional)
Preparation
Preheat the oven to 180 degrees Celsius. Wash the sweet potato.
Line a baking sheet with baking paper, place the sweet potato on the lined baking sheet. Bake the sweet potato until soft. Approx. 35 minutes.
While the sweet potato is cooking, prepare the rest of the mixture. Place the dates in a small bowl and cover with water for 15 minutes, then drain the water. Save the water in case you need it later. Once the sweet potato is cooked, remove it from the oven and mash it until smooth. Then add the soaked dates and mash them too until the mixture is smooth. Transfer the date and sweet potato mixture to the large bowl and use a spatula or wooden spoon to fold in the almonds, Colladerm, and cocoa powder. Finally, add the coconut oil.