Healthy Sugar-Free Gluten Free Chocolate Truffles

Ingredients:

For the Filling
• 1 -1/2 cups left over mashed potatoes, with or without butter/margarine/or dairy-free spread (or mashed sweet potatoes)
• 1 stick butter (or Earth Balance dairy-free buttery spread)
• 1 teaspoon spoonable stevia
• 1/4 cup blue agave syrup (or regular, if that's all you have on hand)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup +2 Tablespoons unsweetened gluten free cocoa powder
• 1 cup chopped walnuts (optional)
For the Outside Coating
• Additional unsweetened cocoa powder, chopped walnuts or melted chocolate (*dairy-free Healthy Sugar-Free Gluten Free Chocolate Truffles]*, or sugar-free stevia chocolate, if you desire) for coating
Options to Walnuts
• Shredded coconut
• Chopped pecans
• Candied cherries for filling (if you wish a healthier version try Amarena Italian Cherries - candied in Amarena (sour black cherry) syrup, not the typical artificial ingredients.)

Instructions:

1. Add all ingredients except walnuts into electric mixing bowl.
2. Beat until creamy. If your butter has not been softened this may take awhile.
3. Fold in walnuts using your dough hook or by hand.
4. Chill in the refrigerator for 1 hour.
5. Using a cookie scooper (smaller than an ice cream scooper) scoop dough out and place on chopping board lined with plastic wrap, wax paper or foil.
6. With hands coated with unsweetened cocoa powder, roll each into smooth balls.
7. If coating with melted chocolate measure 2 cups of chocolate chips (makes about 1 cup of melted chocolate. (You may also roll in nuts prior to dipping.)
8. Dip pieces into melted chocolate to cover; and transfer to a cooling rack to allow the chocolate to harden.
9. Freeze for 30 minutes or so.
10. Serve cold.
11. If using walnuts, chop walnuts finely and roll in nuts.
12. If using unsweetened cocoa powder roll in powder. (Cinnamon is also another choice and will not have a bitter taste.)
13. Refrigerate left overs.

Tips

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