This recipe is super easy to make and you only need a few ingredients, actually 8 amazing nature’s powerhouse ingredients (almond meal, purple yam, coconut butter, coconut nectar, lucuma powder, rose water, vanilla and shredded coconut) to make these healthy and delicious bite sized Vegan Purple Yam Marzipan Truffles!
Ingredients for marzipan:
1 cup almond meal
2 tbsp coconut nectar
1 tsp rose water
1/2 tsp vanilla extract
Combine all the ingredients in the food processor fitted with the S blade and process until well combined ( stick together )
Roll filling into 1/2 inch balls. Place in the fridge to set.
Ingredients for purple yam coating:
3 cup purple yam puree* ( about 1 and a half yam )
1+ 1/2 tsp lucuma powder
4 tbsp coconut butter
Combine all the ingredients in the food processor fitted with the S blade and process until mixture is well combined. Pour the mixture in a small bowl and place in a freezer for about 30 minutes ( or until the mixture firm enough to roll into balls ). Remove from freezer, take about 2 tbsp from the mixture for each truffles and form a ball around the marzipan center.
Ingredients for coconut coating:
2/3 cup finely shredded coconut
Roll truffles in coconut.
Place truffles on a sheet of baking paper, let sit them in the freezer ( about 1/2 hour ) to set.
TaDah! Enjoy!
- Ingredients for marzipan:
- 1 cup almond meal
- 2 tbsp coconut nectar
- 1 tsp rose water
- ½ tsp vanilla extract
- Ingredients for purple yam coating:
- 3 cup purple yam puree* (about 1 and a half yam)
- 1+ ½ tsp lucuma powder
- 4 tbsp coconut butter
- Ingredients for coconut coating:
- ⅔ cup finely shredded coconut
- Combine all the ingredients in the food processor fitted with the S blade and process until well combined ( stick together )
- Roll filling into ½ inch balls. Place in the fridge to set.
- Combine all the ingredients (purple yam, lucuma poeder,coconut butter) in the food processor fitted with the S blade and process until mixture is well combined.
- Pour the mixture in a small bowl and place in a freezer for about 30 minutes (or until the mixture firm enough to roll into balls).
- Remove from freezer, take about 2 tbsp from the mixture for each truffles and form a ball around the marzipan center.
- Roll truffles in coconut. Place truffles on a sheet of baking paper, let sit them in the freezer (about ½ hour) to set. Enjoy!
*How to prepare the yam ( purple sweet potato ) puree:
Peel and cut into small cubes. Add water to cover the yams and boil until it completely cooked, drain and let them cool. Place in a food processor and process until smooth.
Nutrition facts and health benefits of purple yam – http://www.nutrition-and-you.com/yams.html
Vegan Purple Yam Marzipan Truffles
sounds delicious!! and so original 🙂
https://aspoonfulofnature.wordpress.com/
Thank you Anna! You are so kind:)
I am very intrigued by these!!