Just in time for Valentines day I decided to make a batch of these bad boys to take to work for my clients and a batch for a dear friend of mine.
These are perfect for dark choc lovers and people who love ‘healthy treats’, but they aren’t for everyone.
Your mum or great aunt, who is used to baking with butter, eggs and flour… might not love these as much as I do!
These are completely refined sugar free, thanks to the use of less processed sugar (coconut sugar) and pure Canadian maple syrup. If you aren’t fussed about additives and preservatives feel free to use sugar free maple syrup but also know that the fake sugars are also naughty in their own way… You can also omit the coconut sugar, but it adds a nice sweetness!
I have redeveloped this recipe since first creating it and I’m pretty darn happy with it 🙂
Now remember guys, when I say these are ‘healthy’… they sure do contain a serious punch of protein and fibre! However… like everything in life, everything in moderation!
Let the sweet potato and black bean disguising begin…
What you will need:
Food processor. Steamer/pot with steam attachment. Big spoon, little spoon. Measuring spoons and cups. 2 x 12 silicon mini muffin trays OR 1 big slice tray.
24 – 30 mini bites
500g of Sweet Potato peeled and cubed
1 can of Organic Black Beans, rinsed and drained well
1 cup of Almond Meal
1 1/2 tsp of Baking Powder
1 tbs Coconut Sugar
1/2 cup of Pure Maple Syrup
5 tbs of Raw Cacao (not cocoa)
1 cup of Dairy Free Organic Dark Choc Chips (Belgian are my fav)
1 1/2 cups of frozen Raspberries
2 tbs of Cacao Nibs
- Preheat fan forced oven to 180 degrees celcius.
- Peel and cube the sweet potato. Place into a steamer with 2 inches of water in the bottom. Cover and steam for around 10 minutes, testing occasionally with a knife. Cook until soft but be careful not to over cook.
- While that is steaming add all of the dry ingredients to the food processor. The almond meal, baking powder, cacao and coconut sugar. Pulse until blended completely. This is an important step.
- Rinse the black beans well under water until the water runs clear. Then drain well and remove excess water. Add to the food processor.
- Remove sweet potato from heat once cooked and rinse under cold water to remove the heat. Drain well to remove excess water. Add to food processor.
- Finally add the maple syrup and place the lid on the processor and begin blending. Stop occasionally to wipe down the sides so that it all mixes evenly.
- Blend for around 3 minutes until all smooth.
- Remove from the processor base and remove the blade, cleaning it to remove any excess cake mix.
- Add in the raspberries and choc chips, stirring evenly through the mix. Be quick as to not melt them.
- Using a big spoon and a little spoon, scoop a heaped big spoon into the mini muffin moulds and using the little spoon spread it evenly in the mould and scrape it off the spoon. Fill them to the top of the mould, no higher.
- Once all moulds are filled, bang them on the bench to settle all of the mix. Sprinkle 3-4 cacao nibs on top of each mould.
- Place both moulds onto an oven tray and place in the oven.
- Excess cake mix may be used if you have another baking mould or tray.
- Place in the oven for 50 mins – 1 hour
- Remove from the oven and place onto a baking rack so that it cools down. Wait until they are completely cooled to remove and eat as the sweet potato needs time to set and firm up.
If you cut into them while they are still hot, they will appear very mushy inside and under done. Wait until they have completely cooled and they will solidify.
They can be frozen.
Store in an airtight container.
There you have it guys, my little valentines day bites!!
I hope you enjoy them and if you do, make sure to upload them to your instagram story and tag me @plantbasedbody__ 🙂
Happy cooking lovely’s,