This is one for the serious chocolate lovers - who love it dark, dense, slightly bitter and ever so grown up!
I felt the need to include 'Flourless' in the title as it doesn't contain typical Paleo pseudo-flours like almond flour or coconut flour. As a result it is incredibly dense and indulgent. There is an earthy sweetness from the sweet potato which also lends a brighter hue to the colour and hidden in the depths of the severe chocolatey-ness is even more goodness in the form of a couple of large handfuls of spinach. Certainly plenty of iron in one of these little lovelies!
Serious Cocoa Fix Sweet Potato and Spinach Mini Muffins (Flourless)
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 10-12
Ingredients:
275g cold cooked and peeled sweet potato (approx 1 cup, I used 2 small)
75g washed baby spinach (approx 2 handfuls)
55g (4 tbsp or 1/4 cup) coconut oil
3 medium eggs
1 tsp vanilla extract
2 large medjool dates, pitted (mine weighed 27g including stone)*
75g (3/4 cup) cocoa powder or cacao (cocoa gives a darker colour)
1 tsp bicarbonate of soda
pinch of sea salt
* Double the quantity of dates if preferred or to taste
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. If not using silicone muffin moulds, grease a conventional muffin mould with coconut oil.
3. In a high powered blender or food processor, blend sweet potato, spinach, dates, eggs, coconut oil and vanilla until smooth.
4. Combine cocoa/ cacao, bicarb of soda and salt in a mixing bowl, ensuring no lumps.
5. Pour the wet batter into the dry bowl and fold until well combined.
6. Evenly divide mixture between muffin moulds and gently smooth over the tops.
7. Bake in preheated oven for 15-20mins, depending on size.
8. Allow to cool slightly before gently removing from silicone moulds as they can be fragile, and transfer to a cooling rack to cool completely.
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| Serious Cocoa Fix Sweet Potato Mini Muffins |
I felt the need to include 'Flourless' in the title as it doesn't contain typical Paleo pseudo-flours like almond flour or coconut flour. As a result it is incredibly dense and indulgent. There is an earthy sweetness from the sweet potato which also lends a brighter hue to the colour and hidden in the depths of the severe chocolatey-ness is even more goodness in the form of a couple of large handfuls of spinach. Certainly plenty of iron in one of these little lovelies!
Serious Cocoa Fix Sweet Potato and Spinach Mini Muffins (Flourless)
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes 10-12
Ingredients:
275g cold cooked and peeled sweet potato (approx 1 cup, I used 2 small)
75g washed baby spinach (approx 2 handfuls)
55g (4 tbsp or 1/4 cup) coconut oil
3 medium eggs
1 tsp vanilla extract
2 large medjool dates, pitted (mine weighed 27g including stone)*
75g (3/4 cup) cocoa powder or cacao (cocoa gives a darker colour)
1 tsp bicarbonate of soda
pinch of sea salt
* Double the quantity of dates if preferred or to taste
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. If not using silicone muffin moulds, grease a conventional muffin mould with coconut oil.
3. In a high powered blender or food processor, blend sweet potato, spinach, dates, eggs, coconut oil and vanilla until smooth.
4. Combine cocoa/ cacao, bicarb of soda and salt in a mixing bowl, ensuring no lumps.
5. Pour the wet batter into the dry bowl and fold until well combined.
6. Evenly divide mixture between muffin moulds and gently smooth over the tops.
7. Bake in preheated oven for 15-20mins, depending on size.
8. Allow to cool slightly before gently removing from silicone moulds as they can be fragile, and transfer to a cooling rack to cool completely.
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