• Cooking Time: 0
  • Servings: 24
  • Preparation Time: 20


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.


  • 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!

Categories: Misc. Dessert 

Author Credit: Lisa Natcharian from Allergy Free Vintage Cookery

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