Allergy Free Vintage Cookery’s Gluten Free Autumn Spiced Truffle Bites
1 package S'moreables GF graham crackers, crushed into crumbs in a food processor (makes 2 cups)
1 4 oz jar baby mashed sweet potatoes
1/4 cup brown rice syrup
1 Tbsp coconut oil
1 tsp natural vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
pinch of Celtic sea salt
demerara sugar, vegan chocolate chips, or shredded unsweetened coconut for rolling
In your stand mixer or food processor, mix together all the ingredients except the coconut, sugar or chocolate chips.
Place this mixture in a bowl and place in the freezer for at least 2 hours, until mixture becomes hard enough to roll into balls.
Roll batter into 1" balls, then roll in coconut, sugar, or chocolate chips (or both!).
Eat immediately, or store in the fridge or freezer to keep the balls from getting too soft. YUMMO!
Pairs Well With
I got this recipe from
This was Recipe #28 in the "Gluten Free Baking With KitchenAid" event.
These simple little truffle bites have a wonderful balance of sweet and savoury with spicy notes reminiscent of Autumn. These are rich, decadent, sweet and satisfying. Lisa says that, "the center of this amazing truffle is a rich combination of sweet and savory that's reminiscent of a thick spice cake... brown rice syrup provides the sweetness, graham cracker crumbs give it body, cinnamon, nutmeg and cloves evoke autumn, and mashed sweet potatoes give it a pumpkin-y flavor and slight seasonal orange shade." Yes! Yes! and.......YES!
Lisa rolled her truffle bites in powdered sugar and miniature chocolate chips. But I rolled mine in unsweetened shredded coconut and they were AMAZING! Lisa suggests putting these in tiny cupcake liners for a lovely presentation.
For more information about this recipe, check out Lisa's original blog post.
Learn more about Lisa Natcharian at Allergy Free Vintage Cookery.