Can you believe that these mouth-watering, chewy, chocolate bites have only four ingredients?
I was trying to recall a dessert that I’ve had as a child when I went to visit my grandparents. They made us dig the ground for “kamoteng kahoy” (Casssava or Yucca root), grated them, then squeezed the liquid out of the cassava and shape it in a mold. I remember my cousin’s wife put them in a pot with water and steamed it. It was very good. So, I tried to experiment in the kitchen and reinvent it, but I came up with this recipe instead. This is probably my most favorite recipe I’ve ever come up with because of the beautiful memory attached to it. It’s chewy and delicious and can you believe it has fiber? This is clean eating folks. It’s steamed and made with only four ingredients. A healthy, satisfying dessert or snack I promise it would make you swoon. Another chocolate lover pick.
Yucca or Cassava is a tubular-shaped root vegetable that bares a resemblance to sweet potatoes. It is low in fat and has generous amount of vitamins and minerals according to my research. You can find out more information about it at http://healthyeating.sfgate.com/yucca-root-nutrition-1631.html. Yucca root is available at any Asian stores or any local grocery stores that sell Asian food.
You can serve the Yucca bites without dipping them in melted chocolates if you prefer and jazz them up with colorful party picks and serve them at your party. Take note that if you are serving the yucca balls without dipping them in melted chocolates, cover them with a plastic wrap to prevent them from drying out. Remove the wrapper before serving.
*Note: This recipe yields for only 10 yucca bites. Just double or triple the recipe if you want more.
- 1/4 cup firmly packed coconut flakes
- 1 cup frozen and thawed shredded Yucca root or Cassava
- 1/4 cup + 2 tablespoons firmly packed dark brown sugar
- 1 cup Ghirardelli dark chocolate chips, melted
- Bring water in a steamer to a rapid boil.
- Squeeze the yucca to remove any excess liquid.
- Mix all the ingredients. Scoop one teaspoon and shape it like a ball about an inch.
- They will plump when you cook them, so don’t make them bigger than an inch size.
- Place them in the steamer and steam for 50-55 minutes. Remove and let cool for 15-20 minutes.
- Poke one of the yucca balls with a toothpick and dip in melted chocolate. Place on a plate lined with wax paper.
- Carefully, remove the toothpick and dab a little bit of the melted chocolate to cover the hole. Let the chocolate harden.
- Repeat with the remaining yucca balls. To make Yucca truffles, dust the balls with cocoa.
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