Ingredients

• 2 medium sweet potatoes
• 1 cup hazelnut or almond meal
• 1/2 cup rolled oats
• 2 Tbsp Mayver’s Tahini
• 1 Tbsp maple syrup
• 8 Medjool dates
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp vanilla essence
• 1/2 Tbsp coconut oil

Method

1. Pre heat oven to 180 degrees Celsius. Cut sweet potato into cubes and drizzle with coconut oil.
2. Bake sweet potato for ~30 minutes or until soft – set aside to cool
3. Add all the ingredient to a high speed blender or food processor and blend until well combined
4. Divide mixture into ~20 small balls and roll in desired garnish (coconut, sesame seeds etc).
5. Store in the fridge or freezer

Yummy recipe thanks to @diary_of_a_dietitian