Avocado replaces butter in this truffle cake because its fat molecules are identical in size to cocoa butter.
Healthy Chocolate Truffle Cake
Indulge in our decadent Healthy Chocolate Truffle Cake, where luscious sweet potatoes meet rich cacao and nutty ground almonds for a guilt-free dessert that’s as satisfying as it is wholesome! This delightful treat is perfect for chocolate lovers looking to satisfy their cravings without compromising on nutrition—grab a slice and enjoy the bliss!
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 2 ½ cups cooked sweet potato (about 2 large) (600 ml)
🫙Pantry Staples(7)
- 1 tsp baking powder (5 ml)
- ¾ cup cocoa powder (unsweetened) (180 ml)
- ¼ cup coconut oil, melted (60 ml)
- 100g 85% dark chocolate (melted) (3.53 oz)
- ½ cup maple syrup (or honey) (120 ml)optionalhoney
- ½ cup tahini (or almond butter for a sweeter flavour) (120 ml)optionalalmond butter
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- Pinch sea salt
📦Other(1)
- 1 ½ cups ground almonds (almond flour) (360 ml)
👨🍳 Instructions
- 1
Preheat oven to 180°C (170°C fan) and line a springform cake tin with baking paper.
- 2
Wash the sweet potatoes, poke them with a fork and put them into the pre-heated oven for around 40-50 minutes until cooked. Once the potatoes are cooled, peel and add the flesh into a food processor. Blend until smooth.
- 3
Melt the chocolate in the microwave or using a double boiler.
- 4
In a large bowl, combine the blended sweet potato with the rest of the ingredients, including the melted chocolate and stir until thick and glossy. Or you can add all the ingredients into the food processor if it is big enough.
- 5
Pour the batter into the cake tin and using the back of a spatula or metal spoon, press the batter down and smooth it out.
- 6
Bake for 30-35 mins (should be fudgy, not dry).
- 7
Leave to cool completely before removing from the tin. You can also place it in the fridge at this point to firm up a little more so it is easier to slice. Cover in melted chocolate and top with any additional ingredients you like - berries and nuts are a great combo.
💡 Pro Tips
- ✓Roast sweet potatoes at 200°C instead of 180°C to caramelize natural sugars and reduce moisture content by 15-20%, preventing a soggy cake base.technique200°C, 15-20% moisture reduction
- ✓Cool melted chocolate to 32-35°C before mixing to prevent seizing when it contacts the cooler sweet potato purée and maintain smooth emulsion.technique32-35°C
- ✓Press batter down with 2-3 pounds of pressure to eliminate air pockets that would create a crumbly texture instead of the desired fudgy consistency.technique2-3 pounds pressure
- ✓Bake until center reaches 85-90°C internal temperature - this ensures proteins set while maintaining the fudgy texture without overbaking.timing85-90°C internal temp
- ✓Refrigerate for minimum 4 hours before slicing because the starches need time to retrograde and firm the structure for clean cuts.timing4 hours minimum
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
Share this recipe
Avocado replaces butter in this truffle cake because its fat molecules are identical in size to cocoa butter.
Healthy Chocolate Truffle Cake
Indulge in our decadent Healthy Chocolate Truffle Cake, where luscious sweet potatoes meet rich cacao and nutty ground almonds for a guilt-free dessert that’s as satisfying as it is wholesome! This delightful treat is perfect for chocolate lovers looking to satisfy their cravings without compromising on nutrition—grab a slice and enjoy the bliss!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 2 ½ cups cooked sweet potato (about 2 large) (600 ml)
🫙Pantry Staples(7)
- 1 tsp baking powder (5 ml)
- ¾ cup cocoa powder (unsweetened) (180 ml)
- ¼ cup coconut oil, melted (60 ml)
- 100g 85% dark chocolate (melted) (3.53 oz)
- ½ cup maple syrup (or honey) (120 ml)optionalhoney
- ½ cup tahini (or almond butter for a sweeter flavour) (120 ml)optionalalmond butter
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- Pinch sea salt
📦Other(1)
- 1 ½ cups ground almonds (almond flour) (360 ml)
👨🍳 Instructions
- 1
Preheat oven to 180°C (170°C fan) and line a springform cake tin with baking paper.
- 2
Wash the sweet potatoes, poke them with a fork and put them into the pre-heated oven for around 40-50 minutes until cooked. Once the potatoes are cooled, peel and add the flesh into a food processor. Blend until smooth.
- 3
Melt the chocolate in the microwave or using a double boiler.
- 4
In a large bowl, combine the blended sweet potato with the rest of the ingredients, including the melted chocolate and stir until thick and glossy. Or you can add all the ingredients into the food processor if it is big enough.
- 5
Pour the batter into the cake tin and using the back of a spatula or metal spoon, press the batter down and smooth it out.
- 6
Bake for 30-35 mins (should be fudgy, not dry).
- 7
Leave to cool completely before removing from the tin. You can also place it in the fridge at this point to firm up a little more so it is easier to slice. Cover in melted chocolate and top with any additional ingredients you like - berries and nuts are a great combo.
💡 Pro Tips
- ✓Roast sweet potatoes at 200°C instead of 180°C to caramelize natural sugars and reduce moisture content by 15-20%, preventing a soggy cake base.technique200°C, 15-20% moisture reduction
- ✓Cool melted chocolate to 32-35°C before mixing to prevent seizing when it contacts the cooler sweet potato purée and maintain smooth emulsion.technique32-35°C
- ✓Press batter down with 2-3 pounds of pressure to eliminate air pockets that would create a crumbly texture instead of the desired fudgy consistency.technique2-3 pounds pressure
- ✓Bake until center reaches 85-90°C internal temperature - this ensures proteins set while maintaining the fudgy texture without overbaking.timing85-90°C internal temp
- ✓Refrigerate for minimum 4 hours before slicing because the starches need time to retrograde and firm the structure for clean cuts.timing4 hours minimum