Purple Sweet Potato Blueberry Truffles Recipe

If you follow Dr. Mindy Pelz, you know she’s a big advocate for working with your body instead of against it, especially when it comes to how we fuel ourselves. That means choosing ingredients that support blood sugar balance, hormone health, and overall energy, even when it comes to something sweet.

So we took that idea and turned it into dessert.

These truffles are creamy, slightly tangy, and naturally sweet with a texture that feels like a cross between cheesecake and a truffle. Plus they feature two of our favorite ingredients: purple sweet potato (antioxidant-rich) and seed cycling blends (targeted nutrients to support hormonal health). 

Easy, hormone-supportive, and absolutely mouth-watering. 

Makes: 6 truffles
Prep Time: 20 mins
Chill Time: 45 mins

Ingredients:

Truffle Base:

• 1/3 cup mashed roasted purple sweet potato
• 1/3 cup raw cashews, soaked and drained
• 1/3 cup fresh blueberries
• 1/4 cup almond flour
• 3 scoops beeya seed cycling blends
• 1/4 cup vanilla protein powder
• 1 Tbsp honey
• 1 Tbsp coconut oil, melted
• 1 tsp lemon juice
  

Coating:

• 1/2 cup white chocolate, melted

Instructions:

1. Soak: Soften the cashews by soaking in hot water for 10 mins. Drain well and pat dry.
2. Blend: Add all truffle base ingredients to a food processor and blend until smooth and thick.
3. Adjust: If needed, add a little more almond flour to thicken or a splash of water to loosen.
4. Chill: Transfer to the freezer for 20 minutes until firm enough to scoop.
5. Shape: Use and ice cream scoop to form 6 truffles. Place on a parchment-lined plate.
6. Freeze: Freeze until firm, may take several hours or overnight.
7. Dip: Melt white chocolate and dip each truffle. Top with a blueberry, then transfer to a parchment lined plate. Chill in the fridge until set and enjoy!