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How to POTAHTO – Truffles

HOW TO POTAHTO

INGREDIENT LIST

3red potahtoes
1 Tbspbutter
1½ cupssemi-sweet chocolate chips
½ cupalmond milk
⅓ cupicing sugar plus 2 tablespoons
1 tspvanilla extract
1 pinchkosher salt
⅓ cupcocoa powder
⅓ cupshredded coconut

STEP BY STEP INSTRUCTIONS

  1. Peel and chop the potahtoes.
  2. Add to boiling water and cook until soft.
  3. Mash the cooked potahtoes with butter and ¼ cup of almond milk.
  4. Place a medium pot on low heat and add the chocolate chips, remaining almond milk, two tablespoons of icing sugar, vanilla and salt.
  5. Melt the mixture, stirring occasionally, until it is well blended.
  6. Remove from heat and stir in the mashed potahtoes until completely incorporated.
  7. Refrigerate until firm.
  8. Spread out the cocoa, remaining icing sugar and coconut on a clean work surface.
  9. Using a small spoon, scoop out a ball from the mixture and roll between the palms of your hands.
  10. Place in the desired coating, rolling it around to coat, then transfer to a plate.
  11. Repeat with the remaining chocolate mixture and coatings.
  12. Truffles can be stored in the refrigerator for up to one week. Delicious!
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