Sweet Potato Reeses Cups

Sweet Potato Reeses Cups
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TOTAL TIME :60minutes
24 cups
  • silicon mini-muffin sheet (can use a tin filled with liners)
  • 1/2 cup sweet potato peeled and cubed into 1/2 inch pieces
  • 2 cups dark chocolate, chopped into 1/4 inch pieces (I like 72%. Feel free to sub semi-sweet chips for kids)
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened, unsalted creamy peanut butter
  • 3 tablespoons coconut flour
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  1. If using a silicon sheet, place on top of a baking sheet.
  2. Bring three cups water to boil in a small sauce pot. Add sweet potato and boil until easily pierced with a fork, approximately 5-6 minutes. It’s better to overcook than undercook sweet potato, as you want it to mash easily. Drain and set aside to cool.
  3. Fill the lower pan of a double boiler with a few inches of water and heat to medium-low. In the top pan, combine chocolate and coconut oil. Heat, stirring constantly, until chocolate has almost completely melted. Turn off heat and continue stirring until all chocolate is melted. No double-boiler? Make one by filling a medium sauce pot with a few inches of water and top with a heat-proof stainless steel or glass bowl. Follow the same instructions.
  4. Remove chocolate from the heat and pour 1 teaspoon chocolate in each silicon mold or mini-muffin liner. Place in freezer while you make filling.
  5. In a small mixing bowl, mash sweet potato with a fork, as smooth as possible. Measure out 1/3 cup sweet potato and refrigerate anything leftover for another use. In another small bowl, combine mashed sweet potato, peanut butter, coconut flour, maple syrup and vanilla extract. Mix together until ingredients form a sticky dough-like consistency. I like to use a spatula to mix, pressing the dough into the side of the bowl to mash any leftover small chunks of sweet potato.
  6. Take cups out of freezer. Roll approximately 1 rounded teaspoon dough into a ball and place in the center of a cup on top of chocolate. Pat down slightly to form a flat disk, but make sure there’s enough space between the dough and mold so that the chocolate cake seep in between. Scoop another teaspoon of the liquid chocolate on top of the dough, filling in the sides and creating a chocolate layer on top. Repeat with remaining cups.
  7. Place cups back in freezer for 20 minutes before serving. Keep leftover cups tightly sealed at room temperature or in the refrigerator
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