Ingredients

• 1 large sweet potato / 350 g peeled and cooked (steamed)

• 2 cups water (for steaming the sweet potato)

• 1 ½ cup Almond flour (made with 1 cup raw almonds in a food processor)

• ½ cup shredded coconut

• 2 tbsp psyllium husk

• 2 tbsp coconut oil (melted)

• 5 dates soaked overnight

• 2 tsp gluten-free baking powder

• 80g 80% vegan dark chocolate chopped in small squares

• 6 muffin liners for baking

Preparation

• Preheat oven to 170 C

• Peel the sweet potatoes and cut them into squares.

• In a medium-size pot, add the water and a steamer basket. Add the sweet potato squares and steam with the lid on for 15 minutes or until soft. Remove steamer basket from the hot pot and let the sweet potatoes cool down.

• Add the sweet potatoes, almond flour, shredded coconut, psyllium husk, dates, baking powder, and melted coconut oil in a food processor in a food processor. Mix well until you get a smooth mix.

• In a muffin tray, add muffin liners. Spoon the mixture to about halfway in each muffin cavity. Note that the dough is a bit sticky, so you will need to push it down into each muffin cavity and even it with a spoon.

• Next, chop small pieces of the chocolate (2 cm x 2 cm) and place a few in the middle of each muffin. Bake for 45 minutes or until a knife comes out clean. Don’t overbake–you’ll end up with dry muffins.

Tips

If you forget to soak the dates overnight, like me sometimes, just soak them in warm water for as long as you can, the idea is that the dates are soft by the time of processing, so they disintegrate well in the muffin’s mixture.