These were supposed to be for Valentine's Day but you have no idea how hard it can be to find freeze dried strawberries when you need them. But we all know it is never too late for love! If you want to make these for a friend that has that sweet tooth, your lover or just for yourself (like me lol) these are perfect. You will not believe how much you can impress someone with such a simple treat. Make sure you get Japanese/Korean sweet potatoes as they are different in texture and color than our regular ones. You can find them in the asian stores but sometimes Whole Foods and other health stores have them as well. They are sweeter and more starchy than regular sweet potatoes which make them perfect for this recipe. I always like to make them the night before so they can sit in the freezer over night and I can finish them in the morning. But if you are in a bind just freeze them long enough to be firm so they will not melt when you try to coat them with chocolate. Enjoy!
Recipe makes 12 servings
Time: active 15 minutes, passive 4-5 hours
300 g Japanese/Korean Sweet Potato
1 scoop TRU Strawberry Jam Protein
2 tbsp Strawberry Preserve, naturally sweetened
1/2 cup freeze dried Strawberries + 1 tbsp crushed for topping
1/2 tbsp Maple Syrup
* depending on the moisture of your potatoes you might need a few tablespoons of plant milk
(*Optional: You can add a few drops of food color if you want the filling to be more vibrant.)
1 bar Lily's White Chocolate
1 1/2 tbsp Coconut Oil
1) Cook or bake sweet potatoes until fully cooked. Let cool and peel. Weigh the potatoes after cooking and peeling to make sure you have 500g. Cut into smaller chunks.
2) Add sweet potatoes, strawberry protein, strawberry jam, freeze dried strawberries and maple syrup to a food processor and process until a dough forms. If it seems crumbly and dry add a tablespoon of plant milk at a time until the dough is smooth but firm. It should hold it's own shape like cookie dough.
3) Transfer into a bowl and use a small cookie scoop to scoop out 20 half round balls. Make sure to line the plate or board you scoop them on with plastic wrap so you can easily remove them once frozen. Make sure when you scoop them out to fill the scoop completely for nicely shaped balls and remove access dough from the edges.
4) Freeze for 4 hours or overnight.
5) Chop white chocolate into smaller chunks, add into a microwave safe bowl and add coconut oil. Heat for 20-30 seconds but depending on your microwave you might have to check in after each 10 seconds. You don't want to burn the chocolate. When the coconut oil is melted just keep stirring the chocolate and it should melt completely until no chunks are left. If it doesnt seem to melt even after stirring for 5 minutes, add it back into the microwave for 5-10 seconds.
6) Take the pralines out of the freezer and dip into chocolate using a spoon to pour chocolate over and the fork to lift it out of the chocolate. Let access chocolate drip off before transfering onto a aluminum foil covered plate.
7) After you are done with all of them, use the leftover chocolate and the fork to drizzle some extra chocolate on top of each praline and sprinkle crushed freeze dried strawberries on top to make them look extra special.
8) Store in fridge for up to a week.
2.9 g protein
13.1 g carbs (4.4 g of sugar)
4.6 g fat