Sweet Potato Brownie Balls

5 from 1 vote

These sweet potato brownie balls are no bake, wholesome and made with only 4 ingredients. Instead of dates, I used sweet potato puree, making this healthy chocolate treat high in nutrition. Coated with snappy chocolate shell, they are easy to make ahead and keep refrigerated.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 216kcal

Author: Dee Dine

Equipment

Bowl

Ingredients

No bake date balls

½ cup sweet potato canned unsweetened puree or fresh mashed
¼ cup unsweetened cocoa powder
2 tablespoon maple syrup
1 ¼ cup almond flour or 1 ¼ cup oat flour
1 teaspoon vanilla
¼ teaspoon salt

Chocolate coating

1 cup chocolate chips
2 tablespoon coconut oil

Instructions

Prep

Either measure out sweet potato puree from a canned of unsweetened sweet potato, or microwave a sweet potato for 5 minutes and blend skinless into a puree with a few tablespoon of milk.

Make brownie balls

Add all ingredients to a bowl. Stir into a sticky texture. Add milk or flour to adjust texture.
½ cup sweet potato, ¼ cup unsweetened cocoa powder, 2 tablespoon maple syrup, 1 ¼ cup almond flour, ¼ teaspoon salt, 1 teaspoon vanilla
Use a 2 tablespoon scoop to scoop out 10 balls and line them on a parchment lined pan.
Chill the balls in the freezer until they are hard enough to dip, maybe 30 minutes.

Make chocolate topping

Add the chocolate chips to a heat-safe measuring cup, microwave for 1 minute. Stir until thick and creamy.
1 cup chocolate chips, 2 tablespoon coconut oil
Dip the balls into the melted chocolate, lowering with two forks. Sprinkle with your choice.
Refrigerate for 5 minutes and serve.

Video

Notes

Keep these brownie balls refrigerated for 4 days or freeze for 3 months.

For a richer flavor, add 2 tablespoon almond or peanut butter.

Nutrition