Sweet Potato Peanut Butter Cups
A fun, healthier twist on your favorite classic candy!
- silicon mini-muffin sheet(can use a tin filled with liners)
- 1/2 medium sweet potato peeled and cubed into 1/2 inch pieces
- 2 cups semi-sweet chocolate chopped into 1/4 inch pieces
- 1/4 cup refined coconut oil
- 1/4 cup unsweetened unsalted creamy peanut butter
- 3 tablespoons coconut flour
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- If using a silicon mini-muffi tray, place on top of a baking sheet. Otherwise, fill a mini-muffin tin with liners.
- Add sweet potato to a saucepan and cover with cold water. Bring to boil and boil until fork-tender, 6-8 minutes. Drain and set aside to cool.
- Combine chocolate and coconut oil in a microwave-safe dish. Microwave on high for 40 seconds, then stir, then repeat in 20 second increments until fully melted.
- Pour 1 teaspoon chocolate in each silicon mold or mini-muffin liner. Place in freezer while you make filling.
- In a small mixing bowl, mash sweet potato with a fork, making it as smooth as possible. Stir in peanut butter, coconut flour, maple syrup and vanilla extract. Mix together until ingredients form a sticky dough.
- Take cups out of freezer. Roll approximately 2 teaspoons 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.